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Choc-Cherry Tiramisu Ice-Cream Cake

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“This recipe JUMPED out at me! Creamy, dreamy, yummy as can be! Posted as special request, TRUE! This recipe comes from super food ideas DECEMBER 1009/JANUARY 2010 too! If anyone would like a photo, how it does appear, Send me a zmail now or in the New Year :) The photo can be found in the AUS/NZ forum as well!”
READY IN:
1hr
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 9cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 6cm overhang on all sides. Place coffee, marsala (if using) and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
  2. Using and electric mixer, beat cream cheese until smooth. Add vanilla ice-cream, 1 cup at a time, beating well after each addition.
  3. Spoon half the cream cheese mixture into prepared pan. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over cream cheese mixture. Add Cherries to remaining cream cheese mixture. Stir until just combined. Spoon cherry cream cheese mixture over biscuits. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turning to coat. Place, in a single layer, over cherry cream cheese mixture. Cover with plastic wrap. Freeze 1 to 2 hours or until firm.
  4. Spoon chocolate ice-ceam into a large bowl. Set aside for 10 minutes to soften. Stir until smooth. Dip remaining 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over chocolate ice-cream. Cover with plastic wrap. Freeze overnight or until firm.
  5. Stand at room temperature for 5 minutes to soften slightly. Turn out onto a plate. Top with cream, cherries, Flake, chocolate curls and cachous. Serve.
  6. NOTE: For a non-alcoholic version, omit marsala and add extra 1/4 cup boiling water to coffee in step 1.

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