Tiramisu!
===***>>> Frozen Tiramisu Sundae <<<***===
From the Chicago Tribune Food Guide...
Preparation time: 25 minutes
Freezing time: Up to 1 hour after step 3
Yield: 4 servings
- 1 1/2 cups whipping cream
- 2 Tablespoons confectioner's sugar
- 6 oz. mascarpone cheese or 6 oz. cream cheese, softened
- 1 1/2 to 1 2/3 cups crumbled ladyfingers (SEE NOTE)
- 1/4 cup cold, extra-strong brewed coffee or espresso
- 2 to 4 Tablespoons dark rum
- 8 scoops premium coffee ice cream
- 1/4 cup shaved bittersweet chocolate
- Chocolate sauce for garnish
- Chocolate curls for garnish
1. Beat cream in large bowl with electric mixer until frothy. Beat in confectioner's sugar until soft peaks form. Transfer whipped cream to a large wire mesh strainer lined with a coffee filter or cheesecloth; set strainer over a bowl. Refrigerate up to several hours; (until ready to assemble or serve).
2. Put cheese into small bowl; beat with electric mixer until light and fluffy. Beat in about 1/2 of the whipped cream until smooth and light.
3. To assemble, divide crumbled ladyfingers among 4 serving dishes. Sprinkle each with 1 Tablespoon of the coffee and 1/2 to 1 tablespoon of the dark rum. Top each with 1/4 of the cheese mixture and 2 scoops of the coffee ice cream. Freeze up to one hour before serving.
4. To serve, spoon remaining whipped cream into a pastry bag fitted with a 1/2 inch star-tip (or just dollop the whipped cream on top with a spoon!). Spoon some chocolate sauce over each serving. Pipe or spoon some whipped cream over all; sprinkle with 1 Tablespoon of the shaved chocolate. Garnish with a chocolate curl and serve immediately.
NOTE: Ladyfingers for tiramisu, such as Savoiardi made by Bistefani in Italy, are available at Italian specialty markets, and at some supermarkets. Other ladyfingers or cubed pound cake can be substituted.
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