“WHEN I’M DOWN DOWN DOWN DOWN DOWN CAN YOU PICK ME UP?” Isak Strand.
We can all use a little pick me up now and then. And so I think that tiramisu, in any form, was aptly named. This Frozen Chocolate Tiramisu is my ‘pick-me-up’ contribution to The Chocolate Party; where this month we were asked to pair chocolate and coffee! . A light chocolate sponge cake is drenched in an espresso and Kahlua syrup and layered with coffee chip and stracciatella gelato.
The Chocolate Party was created by Roxana, of Roxana’s Home Baking. It’s a fun and fabulous party that anyone may join. Once a month Roxana pairs an ingredient with chocolate. And we all get to do our thing with it. This month I am happy to incorporate coffee, in the form of ice cream, into this recipe.
This frozen tiramisu is a riff on the original recipe. Ice cream replaces the mascarpone cream. And in this case, a light chocolate sponge cake replaces the ladyfingers. It’s a really easy and versatile summer recipe. The layers of chocolate sponge cake and ice cream make it essentially a wonderful ice box cake. Sponge cake, ladyfingers or even pound cake would work. And be creative with your ice cream flavors, too! You may certainly make your own ice cream. But I found one of my favorite brands, Talenti Gelato, was on sale with a buy one get one free this week. I couldn’t resist!
This ice box dessert comes together in 3 parts. And if you are using store bought ice cream, you only need to make the espresso syrup and the sponge cake. So let’s start with the baking . . . . .
Level of difficulty: easy; but must allow for it to freeze for a day, or at least overnight
Servings: 6-9 portions
CHOCOLATE SPONGE CAKE:
- 4 ounces of bittersweet chocolate, chopped (or chips)
- 1/2 cup of cold water
- 4 eggs at room temperature
- 1/2 cup of sugar
- 3/4 cup of cake flour
Preheat your oven to 350°F. Spray the bottom of an 8 inch square baking pan with nonstick spray. Line the bottom with parchment paper. And then spray the parchment with baking spray with flour.
Place the water and chocolate in a small saucepan and heat it over a low-medium heat. Stir it until the chocolate is melted and slightly thickened, about 5-10 minutes. And remove the pan from the heat.
In the bowl of your electric mixer, whisk the eggs and sugar by hand at first, just to combine them. And then using the whisk attachment, beat on high speed until the eggs have tripled on volume. This should take about 20 minutes and the egg mixture should fall from the beater in a ribbon like pattern. With a spatula, fold the chocolate into the egg mix and then sift the flour into the mix in 4 additions, folding until the flour is no longer visible before adding more. Pour the batter into the prepared pan and bake for about 20-25 minutes and a toothpick inserted into the center comes out clean. Let the cake cool completely on a baking rack. Don’t remove the parchment until you are ready to work with the cake.
- 1/2 cup of sugar
- 1/2 cup of espresso or strong coffee
- 1/4 cup of Kahlua
In a small saucepan, bring the sugar and coffee to a boil, stirring to be sure all the sugar has melted. Take the pan off the heat and add the Kahlua. Allow the syrup to cool.
ICE CREAM OR GELATO:
- 2 pints of coffee ice cream or gelato
- 1 pint of stracciatella gelato or chocolate chip ice cream
Allow the ice cream to soften. I actually removed the ice cream from the freezer and placed it in the microwave for 30 seconds to slightly soften it. Separately, place the ice cream in the bowl of your mixer and then beat on low speed with the paddle attachment until the ice cream is spreadable.
Use a large, serrated bread knife to slice the cake in half horizontally. Place a layer of the cake into an 8 inch square serving dish. Using a pastry brush, brush half of the espresso syrup over the cake. Layer with the coffee ice cream, spreading it evenly with an offset spatula. Gently place the other piece of cake on top. Brush with the remaining espresso syrup and top with the melted stracciatella gelato. Spread evenly. Place in the freezer until completely hardened. When you are ready to serve it, top it with chocolate shavings or curls.
Ready to dig in?
I served and photographed the tiramisu on a plate so that I could show you it’s layers. But I think it would also be fun to serve this dessert in some oversized coffee mugs as well. Here I wanted to share my THRIFTY FINDS for this post with you. At one of my favorite thrift stores, I found a set of 4 cups with handles on each sides, matching saucers and a large plate. On the bottom of each piece is stamped ‘Adams, Royal Ivory, England, Estd 1657’. I loved the vintage look to them and the pale yellow color. And I paid less than $10 bucks for the lot!
I actually tried to submit this during last month’s party featuring chocolate and ice cream. But less than 24 hours after I published my post, it disappeared! I had no record of it in my files. And it was like I never wrote it! Keeping my fingers crossed that it doesn’t happen again. But trust me, once you make this frozen coffee and chocolate treat, it will disappear quickly!
Want to participate in The Chocolate Party? Here are the rules:
1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple, no bake treat or a sophisticated layer cake. The complexity level of the recipe is totally up to you. This month the ingredients are chocolate and coffee.
2. Include a link back to The Chocolate Party Page. Optionally, add the Chocolate Party logo in your blog post or your sidebar.
3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Be sure to visit everyone to see how my fellow chocoholics included coffee in their treats!