Tiramisu Ice Cream Cake
Do you know what I have been craving for lately?
Tiramisu.
No! No. It's ice cream.
Wait no!
It's coffee.
However, that's too much too ask for this soon-to-end holiday, it seems, (and the fact that I'll start working very, very soon! YAY!!) sooo I thought why not?
Why not combine all of the above; the food that I've been craving for in one simple dessert.
So I thought 'Aha! Tiramisu Ice Cream Cake!'
P-E-R-F-E-C-T.
So I began my quest, to hunt for the perfect ingredients for the ever scrumptious Tiramisu Ice Cream Cake. Let's cut the chase, shall we?
So you'll need:
A mug (or more if you love) coffee/espresso/nescafe
Lots and lots of ladyfingers (homemade/bought)*
Ice Cream (preferably two flavours if you want your cake to be layered)
Grated dark chocolate (you can use a peeler or chop it)
A spring form can (easier to handle the delicate ice cream cake)
*Depending on how many layers you want your cake to be and/or how big your spring form can is.
The first layer of ice cream (the bottom layer) isn't very thick which is unfortunately my error. It should be thicker for personal satisfaction and beautiful presentation of this dessert.
I always try to fit the ladyfingers into the can first before dipping them in espresso/coffee/nescafe so that I know how many ladyfingers I would need. But of course, you can measure your can beforehand but I was just too lazy for that.
What you need to do:
- Take out your ice cream from the freezer and put it into your chiller. You want the ice cream to be soft enough to be spread easily across the layer of ladyfingers.
- Prepare a mug of coffee. Make sure it's cooled down to room temperature or to a degree of hotness you are comfortable working with because you'll be using your hands to dip the ladyfingers into the coffee.
- Pour the coffee into a bowl (This is optional but I find it easier to dip the ladyfingers in a bowl rather than in a mug.)
- Layer the spring form can with ladyfingers. This first layer acts as a base. Be sure to fill in all the empty spaces.
- Arrange the ladyfingers vertically against the wall/border of the can. It's almost like a cheesecake.
- Spread the first ice cream flavour over the top of the base. Be sure the layer is quite thick for visual presentation of the cake.
- Layer the rest of the ladyfingers over the first ice cream layer.
- Spread the other ice cream over the top. It's optional to cover the ladyfingers with the ice cream.
- Garnish with a good amount of grated dark chocolate or any other garnish of your choice. Nuts such as pistachio or almond dust and fruits like strawberry or kiwi would be lovely as well.
- Freeze for at least 2-4 hours or until the ice cream is set and the cake is hard enough to be cut into pieces.
- Indulge and lick away your plates!
For those who aren't fans of coffee or any of that sort, try dipping the ladyfingers in Milo or chocolate. Not dipping the ladyfingers at all would be just fine.
For the ladyfingers, my mom decided to bake homemade ladyfingers and they turned out beautifully but out of shape since we do not have the mold. So we tried a second time only this time, my mom just poured the batter into a square tin. Once beautifully baked, she cut it into medium-sized long rectangular shapes.
I used a circular spring form can so it wasn't easy to line the ladyfingers in but it's doable and manageable.
Of course, however, you can buy ready-made ladyfingers at your local supermarket.
For the homemade ladyfingers recipe, click here.
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