If you love coffee, you've landed on the right recipe. Our frozen tiramisu cake is the ultimate summer dessert.
It's almost like an iced coffee and tiramisu combined to create a decadent yet refreshing and light frozen dessert.
We've used a crushed oreo mixture as the base for the cake and two flavoured ice cream layers: a marsala-spiked layer and a coffee layer.
It feeds 10 people and only takes 40 minutes to make (although you will need to show restraint and make it ideally the day before to ensure it is fully frozen and set).
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
626
Ingredients
100g
unsalted butter, melted, plus extra to grease
200g
chocolate sandwich biscuits, we used Oreos
600g
mascarpone
100ml
double cream
175g
condensed milk
2
medium egg whites
2Tbsp.
marsala (or coffee liqueur)
100ml
strong coffee, cooled
For the Glaze
100g
dark chocolate, roughly chopped
50g
unsalted butter, chopped
chocolate coffee beans, to decorate, optional
Directions
Step 1Lightly grease a 20.5cm round springform tin with butter and line base and sides with baking parchment. In a food processor, pulse the biscuits to fine crumbs. Alternatively, bash in a food bag with a rolling pin. Add butter and pulse/mix to combine. Press into base of prepared tin and smooth with the back of a spoon. Chill until needed.
Step 2In a large bowl, whisk the mascarpone, cream and condensed milk until combined. In a separate bowl, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the mascarpone mixture. Spoon half the mixture into a separate bowl and fold in the marsala; chill.
Step 3Fold cooled coffee into the remaining mascarpone mixture and scrape into the cake tin, smoothing to level with a palette knife. Freeze for 3hr, or until fairly set.
Step 4When the coffee layer is firm, spoon over the marsala layer, smoothing to level, as before. Cover tin with clingfilm and freeze for at least 4hr or, ideally, overnight, until frozen solid.
Step 5To make the glaze, melt chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Remove bowl and leave to cool for 5min. Transfer frozen cake to a stand or board. Pour glaze on top, smoothing with a palette knife and encouraging it to drip down the sides. Decorate with chocolate coffee beans, if using. Allow to sit for 10-15min before serving, to soften slightly.
Per Serving:
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Calories: 626
Protein: 6g
Total fat: 52g
Saturated Fat: 34g
Total Carbs 31g
Sugars: 25g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
