Iced Tiramisu -

Iced Tiramisu

Ingredients

150g/5oz/¾ cup caster (superfine) sugar
150ml/¼ pint/⅔ cup water
250g/9oz/generous 1 cup mascarpone
200g/7oz/scant 1 cup virtually fat-free fromage frais
5ml/1 tsp vanilla essence (extract)
10ml/2 tsp instant coffee, dissolved in 30ml/2 tbsp boiling water
30ml/2 tbsp coffee liqueur or brandy
75g/3oz sponge finger biscuits
Cocoa powder, for dusting
Chocolate curls, to decorate

Details

Serves: 4

Method

1. Put 115g/4oz/½ cup of the sugar into a small pan. Add the water and bring to the boil, stirring until the sugar has dissolved. Leave the syrup to cool, then chill it.

2. Put the mascarpone into a bowl. Beat it with a spoon until it is soft, then stir in the fromage frais. Add the chilled sugar syrup, a little at a time, then stir in the vanilla essence.

3. By hand: Spoon the mixture into a plastic tub or similar freezerproof container and freeze for 4 hours, beating once with a fork, electric mixer or in a food processor to break up the ice crystals.

4. Meanwhile, put the instant coffee mixture in a small bowl, sweeten with the remaining sugar, then add the liqueur or brandy. Stir well and leave to cool.

5. Crumble the biscuits into small pieces and toss them in the coffee mixture. If you have made the ice cream by hand, beat it again.

6. Spoon a third of the ice cream into a 900mI/1½ pint/3¾ cup plastic container, spoon over half the biscuits then top with half the remaining ice cream.

7. Sprinkle over the last of the coffee­soaked biscuits, then cover with the remaining ice cream. Freeze for 2-3 hours until firm enough to scoop. Dust with cocoa powder and spoon into glass dishes. Decorate with chocolate curls, and serve.

VARIATION:- If you are using an ice cream maker: Churn the mascarpone mixture until it is thick but too soft to scoop.

Energy 323Kcal/1367kj; Protein 11.8g; Carbohydrate 53.8g, of which sugars 49.6g; Fat 8.3g, of which saturates 4.7g; Cholesterol 74mg; Calcium 228mg; Fibre 0.2g; Sodium 97mg

Related food category:

• Chill Out Desserts