Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a delicious Tiramisu ice cream cake. Making a cake is easy and simple.
The big advantage of this Tiramisu ice cream cake is that it can be prepared in advance, and at any time you can pamper yourself and your loved ones with a delicious dessert.
A step-by-step video recipe can be viewed in my video below.
Let's cook
- make strong coffee, I pour 2.5 tsp into 30 ml of boiling water. tablespoons of instant coffee. If you are a sweet tooth, you can add sugar to your coffee.
- add 50 ml of cream to the coffee with a fat content of 30-35%
This will be the cookie drench.
I am making a cake in a mold measuring 18 x 18 cm. To make it easier to remove the cake from the mold, I cover the bottom of the mold with parchment paper. I close the edges with Teflon tape. Instead of Teflon tape, you can use acetate tape or parchment paper.
For the base we will use Savoyardi biscuits.
- soak the cookies in the impregnation, let the impregnation drain and put them in one row on the bottom of the mold
- put the base in the refrigerator and make cheese ice cream
- in a clean, dry, cold bowl, whisk 250 grams of chilled cream with a fat content of 30-35%. We begin to beat at the minimum speed of the mixer
- when the cream begins to foam, gradually increasing the mixer speed to the maximum, beat the cream until an airy state. Whisk the cream until soft peaks
- add 160 grams of condensed milk to 200 grams of Mascarpone cream cheese. If you are fond of sweets, then you can take more condensed milk, for example 180 or 200 grams
- mix at low speed of the mixer until smooth. The cheese mass should become smooth and fluffy.
- in 2 stages we transfer the cheese mass into whipped cream and mix at low mixer revolutions until smooth
- cheese ice cream is ready, put it on cookies and evenly level
- put the cake in the freezer until it hardens completely, for about 5 hours. Freezing time depends on the capacity of your freezer
We release the finished ice cream from the form and parchment paper. Transfer to the board and remove the tape.
- cut into portions with a dry, warm knife and sprinkle with sifted cocoa
To make the cake easier to cut, it must be removed from the freezer in advance. About 10 to 20 minutes before serving, depending on your room temperature.
Ingredients designed for ice cream cake measuring 18 by 18 cm, 5 cm high, weighing 1000 grams. (9 pcs. size 6 by 6 cm)
The foundation
- 100 grams (10 pcs.) Savoyardi biscuit biscuits
Impregnation
- 30 ml strong coffee
- 50 grams of cream, 30-35% fat
Cheese ice cream
- 250 grams of cream, 30-35% fat
- 200 grams of Mascarpone cream cheese
- 160 grams of condensed milk
Sprinkling
- 15-20 grams (1.5-2 tbsp. spoons without tops) cocoa