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Frozen Tiramisu

Yields10 ServingsPrep Time1 hrCook Time12 hrsTotal Time13 hrs

Tiramisu

Ingredients:
For the Brownie:
 110 g First Choice Butter
 25 g cacao
 1 egg
 90 g soft brown sugar
 5 ml vanilla
 55 g self-raising flour
 60 ml First Choice Chocolate Velvet
For the Frozen Tiramisu:
 250 g mascarpone
 30 ml icing sugar
 30 ml coffee liqueur (or cold espresso)
 600 ml First Choice Vanilla Velvet, chilled
 20 ml espresso coffee powder, dissolved in 30 ml hot water
 200 g boudoir biscuits
 250 ml cold espresso
 50 g dark chocolate, grated or chopped finely
 cacao powder for dusting
 fresh cherries for garnish (optional)
 First Choice Chocolate Dessert Topping for drizzling
Directions:
For the Brownie:
1

Preheat the oven to 170°C and line a 2-litre loaf pan with baking paper.

2

Melt together the butter and cacao in a small saucepan on low heat. Mix well and cool.

3

Beat together the egg, vanilla essence, and soft brown sugar. Stir the melted butter and cacao mixture into the egg mixture.

4

Fold the self-raising flour into the mixture.

5

Add the Chocolate Velvet and mix well to make the brownie batter.

6

Spoon the mixture into the prepared loaf tin and bake for ±12 minutes until cooked. Leave to cool completely before removing from the tin.

7

Line the same 2-litre loaf pan with baking paper (edges of paper must hangover to be able to lift out once frozen).

For the Frozen Tiramisu:
8

Place the cold brownie back into the lined loaf tin. Sprinkle with ±50 ml cold espresso.

9

Mix together the mascarpone, icing sugar, and coffee liqueur and spread on top of the brownie.

10

Dip half of the boudoir biscuits into the cold espresso. Place on top of the mascarpone. Sprinkle with some of the grated chocolate and dust with cacao. Place in the freezer for at least 3 hours.

11

Combine the chilled Vanilla Velvet with the dissolved coffee and pour half of the mixture over the biscuits. Dust with more cacao and place in the freezer for another two hours.

12

Remove from freezer and top with the rest of the espresso dipped boudoir biscuits.

13

Pour over the rest of the coffee flavoured velvet and freeze overnight.

To Serve:
14

Remove the frozen tiramisu from the tin, drizzle with the chocolate dessert topping, dust with cacao powder, and top with the cherries. Enjoy.

Nutrition Facts

Servings 0