Ingredients for Choc Cherry Tiramisu Ice Cream Cake
- Instant Espresso Coffee Powder
- 2 tablespoons Marsala wine
- 1/4 cup boiling water
- 8 ounces cream cheese, softened
- Vanilla Ice Cream
- 27 ladyfingers or similar biscuits
- 1 cup pitted fresh or frozen cherries
- Chocolate Cream
- Frozen Cherries
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How to Make Choc Cherry Tiramisu Ice Cream Cake
- Grease and line a 9cm-deep, 20cm square cake pan with baking paper, leaving a 6cm overhang on all sides.
- In a shallow dish, combine the coffee, Marsala, and boiling water. Stir until the coffee is dissolved and set aside to cool.
- Beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the softened vanilla ice cream, 1 cup at a time, beating well after each addition.
- Spoon half of the vanilla cream cheese mixture into the prepared pan and smooth the surface.
- Dip 9 biscuits, one at a time, into the coffee mixture, ensuring they are coated. Arrange them in a single layer over the cream cheese mixture.
- Gently fold the cherries into the remaining vanilla cream cheese mixture.
- Spoon the cherry cream cheese mixture over the biscuits and smooth the surface.
- Dip another 9 biscuits into the coffee mixture and arrange them in a single layer over the cherry layer.
- Cover the pan with plastic wrap and freeze for 1-2 hours, or until firm.
- In a large bowl, let the chocolate ice cream soften for 10 minutes. Stir until smooth.
- Dip the remaining 9 biscuits into the coffee mixture and arrange them in a single layer over the chocolate ice cream.
- Cover with plastic wrap and freeze overnight, or until firm.
- Let the cake stand at room temperature for 5 minutes to soften slightly.
- Carefully turn the cake out onto a serving plate.
- Garnish with whipped cream, cherries, chocolate flakes, chocolate curls, and chocolate cachous.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
102g
Fat
161g
Carbs
97g
