Frozen Tiramisu
Dessert
Yield
9 servingsPrep
20 minCook
5 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
instant coffee
granules |
*
|
| ¾ | cup |
water
hot |
|
| 3 | ounces |
lady fingers
soft, 1 package |
|
| 1 | pint |
coffee ice cream
or frozen yogurt |
*
|
| 8 | ounces |
whipped topping, prepared
light, 1 container |
|
| 3 | tablespoons |
chocolate syrup
|
|
| 1 | tablespoon |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
instant coffee
granules |
*
|
| 177 | ml |
water
hot |
|
| 86.7 | ml/g |
lady fingers
soft, 1 package |
|
| 473 | ml |
coffee ice cream
or frozen yogurt |
*
|
| 231.2 | ml/g |
whipped topping, prepared
light, 1 container |
|
| 45 | ml |
chocolate syrup
|
|
| 15 | ml |
cocoa powder
|
|
Directions
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 ⅔ cup of whipped topping until good spreading consistency.
Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies.
Drizzle with 1½ tablespoon 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.
SARA
