I have been trying out a couple of cupcake recipes for Our Growing Edge without any success. I am going to blame my oven and my new stand mixer for the disasters because of course it has nothing to do with my baking ability.
I have given up on the cupcakes for now. August is getting away from me and I thought it would not look good if I didn’t have a post to share for Our Growing Edge given I am hosting. Our Growing Edge aims to connect food bloggers and inspire us to try new things. You can find out more about Our Growing Edge and submit your own food adventure by heading over here. The theme this month is treat yourself and it is great to see what has been submitted so far – more savory than my sweet tooth expected.
Instead I am sharing with you my first attempt at making an ice cream like dessert. It is really still a bit chilly here in Canberra for ice cream but I know many of you are in the US so hopefully I have got this recipe to you in time for your summer weather.
I first had this Tiramisu ice cream last Christmas Eve. We often go over to friends of my parents for Christmas Eve and have a delicious meal of fresh prawns and champagne. What more could you want for Christmas in summer! Well this Tiramisu ice cream is what more. This would have to be up there as one of my all-time favourite desserts. I love the sweetness combined with the bitterness of the coffee and the Tia Maria just gives everything an extra kick. But the best bit is probably the surprise of the sponge fingers which are so lovely and soft.
I had a go at making individual serves. The original recipe puts it all in one square or rectangle cake tin and if you are serving for a dinner party I would do that. But this was a treat I wanted in my fridge for me to eat over a period of time. I used these fabulous Le Creuset stoneware ramekins with lids that I find so handy for making single serves and made up six serves. I have used them for my berry crumble and my baked breakfasts. They are so pretty but have also have the added benefit of keeping your serving size reasonable. Plus in this case they have lids which means the ice cream is protected in the freezer.
The other change I made to the original recipe was reducing the number of sponge fingers. The original recipe calls for 12 sponge fingers but I found I could only get five in the six ramekins I made up. Next time I would do a double layer as the sponge fingers are possibly the best bit.
I am not very coordinated when it comes to things like lining dishes so my ice creams are not the prettiest on the block with weird crags where the foil was not flat but that is just an aesthetic thing and does not affect the taste one bit. I am also not sure I mixed the cream and condensed milk enough. I could not get it to thicken stirring it by hand – maybe I should have whipped out the new stand mixer. The ice cream was still amazing but perhaps slightly less creamy than what I remember from Christmas Eve and I suspect my mixing caused this. To hide my lack of coordination I topped my desserts with some edible flowers that The Essential Ingredient gave me. How pretty are they? One of the lovely treats of food blogging.
This is an adult’s dessert as you don’t burn off the alcohol and of course there is coffee in it. So if you have children in the house you probably want to hide it from them! And I am not sharing the calories as this is not a dish you eat with calories in mind! There isn’t really any cooking so I have given a guide of 20 minutes to prepare and then 3 hours to freeze.
- 2 Tbs instant coffee
- 1/2 cup of boiling water
- 2 Tbs Tia Maria
- 5-10 sponge fingers (use 10 if doing a double layer)
- 400ml of condensed mik
- 600ml of cream
- 1/4 cup of milk
- Combine the coffee, water and Tia Maria, split in two and set aside.
- Combine the condensed milk and cream in a large bowl and beat until thick
- Beat in half of the coffee mixture
- Combine the rest of the the coffee with the milk and brush the sponge fingers
- Line ramekins with foil
- Spoon half of the cream mixture in the ramekins and top with biscuits - if using ramekins you will need to break the biscuits into smaller pieces.
- Top with rest of the cream mixture, cover and pop in the freezer until frozen (a few hours)
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