Ice Tiramisu

Name: Ice Tiramisu
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 Vanilla pod; 250 ml Milk; 4 Egg yolk (size M); 150 g Sugar; 3 TABLESPOONS Marsala or port wine; 2 TABLESPOONS Instant coffee (Nescafé); 1 TEASPOON Cocoa powder; 300 g Whipped cream; 2 TABLESPOONS coffee liqueur; 6 Ladyfingers; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 16

1 Vanilla pod
250 ml Milk
4 Egg yolk (size M)
150 g Sugar
3 TABLESPOONS Marsala or port wine
2 TABLESPOONS Instant coffee (Nescafé)
1 TEASPOON Cocoa powder
300 g Whipped cream
2 TABLESPOONS coffee liqueur
6 Ladyfingers
7-10 Tbsp Cling film

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring the milk, vanilla pod and pulp to the boil in a saucepan. Stir egg yolks and sugar until creamy. Stir the vanilla milk through a sieve, then pour it back into the pot. Thicken the vanilla milk at low to medium heat (peel to a rose), do not bring to the boil
2
Divide the mixture into two bowls. Stir the Marsala into one half. In the other half stir in 1 tablespoon instant coffee and cocoa. Let the ice cream cool down
3
Whip the cream until stiff. Mix half of the cream with the Marsala cream and half with the coffee cream. Mix 1 tablespoon instant powder and coffee liqueur with 100 ml hot water
4
Rinse box form (approx. 8 x 22 cm) with cold water and cover with foil. Pour in coffee cream. Dip the lady fingers into the coffee and lay them on top of the coffee cream. Cover with Marsala cream. Smooth, cover with foil and chill for at least 6 hours
5
waiting time approx. 6 1/2 hours