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Frozen Tiramisu

Butter Dessert ToppingsVelvet
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Recipe Information

10

serves:

1 hr

prep time:

12 hrs

cook time:

an image of easy

easy

difficulty:

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

Preparation method:

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:

  1. Place the cold brownie back into the lined loaf tin. Sprinkle with ±50 ml cold espresso.
  2. Mix together the mascarpone, icing sugar, and coffee liqueur and spread on top of the brownie.
  3. 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.
  4. 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.
  5. Remove from freezer and top with the rest of the espresso dipped boudoir biscuits.
  6. Pour over the rest of the coffee flavoured velvet and freeze overnight.

To Serve:

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