Tiramisu Ice Cream Cake

From the kitchen of One Perfect Bite...This cake is an almost effortless dessert. It is assembled rather than backed, and while this version emphasizes coffee flavors, it lends itself to myriad flavor combinations. The recipe I'm featuring tonight was developed for Family Circle magazine and they dubbed it a tiramisu ice cream cake. Take that with a grain of salt. Save for the use of coffee and ladyfingers, the dessert bears no resemblance to the tiramisu that we've come to know and love. That's not to say this is not a delicious treat. I just think its been misnamed. While the cake needs to be frozen for 24 hours before it is served, it takes only 30 minutes to assemble. If you want your cake to have a neat layered appearance, it is best to fill the cake shell in stages, allowing one layer to freeze before the next is added. I suspect you'll need more whipped topping than specified in the original ingredient list. I need 12 ounces to top off my cake at the proper level. I have, on occasion, quickly dipped  the ladyfingers  into  in  an espresso syrup to soften them. It only marginally improves the flavor of the finished cake and truly is not necessary. The ladyfingers will soften as the cake freezes with, or without, the espresso bath. I hope you'll give this recipe a try. If you don't like coffee, make a Neopoliltan cake instead. Here's how the cake is made.

Tiramisu Ice Cream Cake...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
22 soft ladyfingers
25 Nabisco thin chocolate wafer cookies, finely crushed (plus more for garnish)
2 tablespoons unsalted butter, melted
1 pint coffee ice cream
1 pint vanilla ice cream
1 pint java chip ice cream
1 (8-ounce) container thawed whipped topping

Directions:
1) Coat a 9-inch springform pan with nonstick cooking spray. Line sides with wax paper.
2) Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter. Press crumb mixture into bottom of pan. Freeze.
3) Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove ladyfinger-lined pan from freezer. Spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.
4)Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peanut Butter and Jelly Bars

Two Years Ago Today: Sweet Berry Wine Sauce

Three Years Ago Today: Scallions and Asparagus Salad

Four Years Ago Today: Blackberry Sherbet