Frozen Tiramisu

Frozen Tiramisu turns a truly iconic and classic dessert into the perfect layered creamy dessert with pieces of coffee soaked sponge fingers and cocoa powder between custard and mascarpone for a perfect summer treat.

Serving it frozen means it's perfect for hot days where you don't want to even think about moving too much because of how uncomfortable you already feel...this is that dessert!

Ingredients and substitutions for the best Frozen Tiramisu

• Sponge fingers: The true classic ingredient in the traditional dessert and this helps give that coffee flavor throughout and this has a really soft texture within the creamy layers.
• Coffee: Strong espresso is essential to really infuse the sponge fingers. You could use instant decaf or even replace in equal measure with matcha.
• Custard: A rich vanilla custard was used here, which is potentially paler in color than what you might be able to source. You could easily replace the custard with an instant homemade version, if you prefer.
• Cocoa powder: Unsweetened cocoa powder was used here to add a layer of depth to this sweet dessert.

See recipe card for quantities.

How to make Frozen Tiramisu:

Step 1: Sponge fingers: Pour half the coffee over your sponge fingers and allow to soak.

Step 2: Creamy custard: Stir the cream and almost half the custard.

Step 3: More cream: In a seperate bowl, stir the mascarpone, remaining coffee and custard together.

Step 4: Cocoa powder: Scatter a teaspoon of cocoa powder into the base of your popsicle mold.

Step 5: Layering: Layer cream custard mix, mascarpone custard, crumbled sponge finger and more cocoa powder in your molds. Repeating the layering.

Step 6: Stick and cover: Slide a popsicle stick into the center of the molds. Cover with a piece of aluminum foil with the popsicle stick in the center.

Step 7: Freeze: Place the molds into your freezer until set.

Step 8: Serve: Remove from the freezer and allow to sit at room temperature for 5 minutes, slide out of your molds and dig in!

FAQ's for the best Frozen Tiramisu

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Frozen Tiramisu

Sylvie Taylor

This Frozen Tiramisu dessert turns a beloved classic into a creamy layers of sponge, custard and coffee cream for a cooling dessert ideal for those hot summer days.

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Prep Time 25 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Servings 6

Calories 83 kcal

Ingredients

  

1x2x3x

• 125 milliliters / ½ cup very strong coffee
• 3 sponge fingers
• 177 milliliters / ¾ cup cream lightly whipped
• 427 grams / 1 ¾ cups custard
• 200 grams / 7 ounces mascarpone
• 14-21 grams / 2-3 tablespoons Dutch cocoa powder

Instructions

 

• Place the sponge fingers in a shallow bowl and pour the ¼ cup of the coffee evenly over the top, ensuring they are well coated. Set aside.
• In a separate bowl, place the cream and 1 cup of the custard. Stir through to combine.
• In another bowl, place the mascarpone and remaining custard and coffee, combine well.
• Scatter 1 teaspoon of cocoa powder into the base of each cup.
• Add 1 teaspoonful of the cream mixture and 1 teaspoon of the mascarpone mixture. Then crumble 1 sponge finger among the 6 molds.
• Scatter another half a teaspoon of cocoa powder over each layer and continue layering as the first layer until all the cream and mascarpone are complete.
• Ensure all are even and finish by scattering the top with more cocoa powder.
• Cut aluminum foil into a square the size of the cups and slice a slit into the center of each, wider then the popsicle stick.
• Fold and place as flatly as possible on top of each tiramisu and slowly place the popsicle stick through the slit right to the base of each tiramisu.
• Set in the freezer for a minimum of 5 hours.
• When ready to serve, allow to sit in room temperature for approximately 10 minutes or until it slides out easily.
• Enjoy.

Notes

• Sponge fingers: The true classic ingredient in the traditional dessert and this helps give that coffee flavor throughout and this has a really soft texture within the creamy layers.
• Custard: A rich vanilla custard was used here, which is potentially paler in color than what you might be able to source. You could easily replace the custard with an instant homemade version, if you prefer.
• Cocoa powder: Unsweetened cocoa powder was used here to add a layer of depth to this sweet dessert.
• Molds: Large molds are better for these than a regular popsicle mold, plastic cups were used to make these round ones and can easily be washed and reused for other popsicles.

Adapted from Taste Magazine

Nutrition

Calories: 83kcal

Keyword custard, frozen dessert

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