Do you think that maybe I have been in a coffee mood lately? This is a wonderful recipe for a different type of tiramisu and it is delicious. This is just perfect for the summer, cool and refreshing, yet rich and delicious.
Ice Cream Tiramisu
3 oz. bittersweet chocolate
36 soft ladyfinger halves, divided
1/4 C. brewed coffee
1/4 C. coffee liqueur
1 pt. coffee ice cream
3 C. whipped topping
1 pt. dulce de leche ice cream
chocolate curls for garnish
Line an 8" square pan with non-stick foil, leaving a 2" overhang on two sides. Grate the bittersweet chocolate (should be 1 cupful) and set aside. Arrange the 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.
Mix the brewed coffee and coffee liqueur in a small bowl; brush the ladyfingers with half of the mixture.
Place the coffee ice cream in a large bowl and stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half of the grated chocolate and the whipped topping.
Place in freezer for 30 minutes. Repeat layers using the pint of dulce de leche ice cream. Cover with foil and freeze for 3 hours or until firm.
Take out of the freezer and place in refrigerator 30 minutes prior to serving. Peel off foil and place on a serving plate. Garnish with chocolate curls and cut into squares.
Makes 9 servings.
382 calories per serving.
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