Frozen Tiramisu

Tiramisu is one of my favorite desserts. Although I have cut out multiple recipes in different versions over the years (cheesecake, torte, trifle, "regular") I have had yet to make any of them. Then I found this recipe, and I knew it would be the perfect place to start. I do want to "work my way up" to real tiramisu, but in these last dog days of summer, a frozen version sounded wonderful. And it was.

Plus, it provided the perfect opportunity to use some of the ladyfingers I got from ditalia.com, an online Italian grocery store.



Ladyfingers are just one of the many tasty products they have available, direct from Italy.

On to the tiramisu!

Start by taking the ice cream out of the freezer to let it soften slightly on the countertop for about 10 minutes. I used Starbuck's ice cream for intense coffee flavor!

While that's softening, combine the instant coffee granules and hot water in a small measuring cup.



Place half of the ladyfingers on bottom of an 8x8x2 baking dish. You might have to break a few to get them to cover the bottom of the dish. It's ok, you can eat the broken pieces!



Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.



Next combine the ice cream



(it's easiest just to rip the carton off!) with 2/3 cup of whipped topping



in a large mixing bowl and beat until it reaches good spreading consistency.

This will melt fast, so from now on - work quickly! Spread half of the ice cream mixture over the coffee-soaked cookies.



Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping.



Put down another layer of cookies and pour the remaining coffee over them.



Top with the ice cream, chocolate syrup and whipped topping. Finally, dust the top with cocoa.



Cover with plastic wrap and freeze at least 4 hours or overnight. Let soften slightly before serving and dream of lazing by the Italian Riveria!

Get more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table, Sweet Treats Thursday, Sweets for a Saturday, So Sweet Sunday, Sweet Tooth Friday.

Frozen Tiramisu

3 Tbsp. instant coffee granules
3/4 cup hot water
1 - 3 oz. package soft ladyfingers
1 pint coffee ice cream or frozen yogurt
1 8 oz. container light whipped topping
3 Tbsp. chocolate syrup
1 Tbsp. cocoa powder

Soften ice cream on countertop for 10 minutes. Meanwhile, combine coffee granules and hot water in a small measuring cup. Place half of the ladyfingers on bottom of an 8x8x2 baking dish. Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.

In a large bowl, beat ice cream with 2/3 cup of whipped topping until good spreading consistency. Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies. Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping. Repeat layers (cookies, ice cream, chocolate syrup, whipped topping).

Dust top with cocoa; cover with plastic wrap. Freeze at least 4 hours or overnight. Let soften slightly before serving. Serves 9.