Iced Chocolate Tiramisu

Iced Chocolate Tiramisu. Too Good To Miss Out On!! Hello friends. Iced Chocolate Tiramisu anyone? This tiramisu uses the classic Italian Lady, or sponge fingers (sometimes labelled tiramisu fingers) available from good delis.

They are soaked in a coffee and liqueur syrup and then layered with a rich mascarpone mousse. There’s no churning or ice-cream making so the whole recipe is delicious yet incredibly easy. So yummy. I love Tiramisu. Do you too?

Experience pure bliss with Iced Chocolate Tiramisu, a dessert that is simply too good to miss out on!

Indulge in layers of velvety mascarpone cream infused with a heavenly chocolate flavour, perfectly balanced with hints of espresso. Each bite is a symphony of textures, as soft ladyfingers are delicately soaked in a luxurious blend of coffee and chocolate liqueur.

How To Make Iced Chocolate Tiramisu:

Table Of Contents:

• Firstly, Iced Chocolate Tiramisu Ingredients.
• Secondly, Iced Chocolate Tiramisu Method.
• Thirdly, Other Post Ideas.

Topped with a decadent layer of mousse and a sprinkle of cocoa powder, this chilled delight is a refreshing twist on the classic Tiramisu. Don’t deny yourself the pleasure of this irresistible treat – make it a part of your weekend treat meal plan and treat yourself to an unforgettable dessert experience.

Serves 6

You Will Need:

For The Coffee Syrup:

• 200ml water
• 1 tablespoon instant Fairtrade coffee powder or granules
• 150g caster sugar

For The Mousse:

• 200ml double cream, well-chilled
• 250g mascarpone
• 4 tablespoons coffee liqueur – Tia Maria, Kahlua, or Brandy
• 100g (1/2 packet) Italian lady sponge fingers
• 1 x 100g bar Divine dark chocolate
• Freezer-proof serving bowl, preferably glass

How To Make Iced Chocolate Tiramisu: Too Good To Miss Out On!!

Method:

1. Firstly, heat the water for the syrup in a small pan. Stir in the coffee then the sugar over a low heat then bring to the boil and simmer for 5 minutes until syrupy. Leave to cool, then chill thoroughly.
2. Whip the double cream until soft peaks form. Stir the mascarpone until very smooth then stir into the whipped cream.
3. Gradually stir in 150ml of the chilled coffee syrup. Add the coffee liqueur or brandy.
4. Break up each sponge finger into 4 pieces and pour over the coffee liqueur syrup, leave to soak. Chop the chocolate finely in a food processor. To assemble the tiramisu put half the soaked sponge fingers in the base of the freezer bowl. Cover with half the mascarpone mousse then scatter over half the chopped chocolate.
5. Arrange the rest of the soaked sponge fingers on top then cover with the remaining mousse. Scatter over the rest of the chopped chocolate then cover the bowl and freeze for 2–3 hours until firm.
6. If freezing overnight or longer transfer the tiramisu to the fridge 20 minutes before serving to soften enough to scoop.

Iced Chocolate Tiramisu: Too Good To Miss Out On!!

Recipe and recipe photography by Divine Chocolate. So what do you think of this Iced Chocolate Tiramisu recipe? Fancy trying it? Because I do, right now!!

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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