Do you have a problem deciding on a dessert that will satisfy everyone’s sweet tooth? I suppose I am one of the lucky ones since my loved ones will eat anything sweet that I sit before them, LOL.
But, if you are searching for a new dessert for a picky eater, you’ll cherish this video by Ree Drummond, The Pioneer Woman.
After watching this video and preparing this delicious frozen tiramisu cake, you & your family will want to thank The Pioneer Woman for sharing one of her favorite recipes.
Oh, and by the way, I included the video transcript in case you would rather read than watch. Go below to see it…
Discover How the Pioneer Woman Makes a Frozen Tiramisu Cake – A Video To Help Satisfy Your Craving for Sweets!
Ree’s Frozen Tiramisu Cake is so good it’s almost DANGEROUS to keep it in your freezer!
I’m making a frozen tiramisu cake. I’ve just been grading some bittersweet chocolate and II think that’s gonna be enough. Now, I’m gonna grind up some espresso beans and it’s gonna get a little loud.
Ice cream cakes are so great to have in the freezer so I make them all the time. Sometimes I do round layers of cake and sometimes I do square.
It’s so much fun because you can kind of take whatever angle you want. Tiramisu happens to be my favorite dessert, so I knew that would be a no-brainer.
Tantalizing Taste of Beans & Chocolate!
So, I’m adding the ground-up espresso beans to the chocolate and I’ll just give that a stir.
For the cake part, you can make a homemade sponge cake or you can take a nice shortcut and use a store-bought frozen pound cake.
Now, I’m gonna cut this into four slices. I cut it into half first and that’ll make it easier to cut the other two. Okay, slice them into four slices.
Do You Believe In Magic?
Now, I’m gonna build this into a frozen tiramisu cake. Trust me, magic is about to happen!
I’ll hit the first slice into a loaf pan lined with overhanging plastic wrap. Drizzle over two tablespoons of coffee liqueur, spoon on two cups of slightly softened coffee ice cream, and spread it out evenly.
Then, I’ll sprinkle over two tablespoons of the chocolate espresso bean mixture. Now, I’ll put the next layer of cake on top and repeat the layers – coffee liqueur, and chocolate ice cream this time and spread it out evenly.
Again, the graded chocolate,espresso beans, cake liqueur. More coffee ice cream, chocolate and espresso beans and the last layer of cake. If you get a little tear here and there, it doesn’t matter.
On the final layer of cake I’m gonna drizzle a final bit of liqueur. This kitchen smells like coffee and chocolate and heaven.
Make No Mistake With Coffee Desserts
I tell you, coffee desserts are pretty much my favorite. Now for the top layer of ice cream, I’m gonna go with vanilla.
So it’ll kind of look like a little layer of whipped cream on top. I barely cleared the top of that pan, in fact, I think I’m gonna go over it because I want to get it kind of evened out.
It’s okay if part of the cake is showing since that’s exactly what tiramisu looks like. Of course, I have to do a top layer of the chocolate espresso bean mixture.
The good thing is, if you sprinkle it thick on to, then when you wrap it in the plastic wrap it won’t disturb the ice cream too much.
Finally, Ready to Serve!
Okay, now I’m gonna pop this into the freezer and let me give you the heads-up on how to serve it.
Lift it out using the plastic wrap, peel the wrap off, put the cake on a stand.
Oh yes, it is looking quite delicious! Now, slice it up as thick as you want.
Ttiramisu in frozen ice cake form! Now, who’s gonna say no to that?
- One 1-pound frozen vanilla pound cake, thawed 10 minutes
- 3 tablespoons freshly ground espresso beans
- 6 tablespoons grated bittersweet chocolate
- 10 tablespoons coffee liqueur
- 2 cups coffee ice cream, slightly softened
- 1 cup chocolate ice cream, slightly softened
- 1 cup vanilla ice cream, slightly softened
- Line a loaf pan that the pound cake fits in with overhanging plastic wrap.
- Cut the pound cake horizontally into 4 slices. Stir the ground espresso together with the grated chocolate in a small bowl.
- Place the first slice of cake in the prepared loaf pan. Drizzle the cake with 2 1/2 tablespoons liqueur.
- Spread half of the coffee ice cream over the cake and top with 2 tablespoons of the chocolate and espresso mixture.
- Repeat the process above, this time using the chocolate ice cream. Then again, using the remaining coffee ice cream.
- Repeat one final time, using the vanilla ice cream and garnishing the top with the remaining chocolate and espresso mixture.
- Loosely cover the cake with the overhanging wrap. Place the cake in the freezer until hardened, about 4 hours.
- Remove from the freezer and unfold the plastic wrap from the top.
- Remove the cake form the pan and peel off the remaining plastic wrap. Slice and serve.
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Want More Recipes to Satisfy Your Family’s Hunger? Then You’re Going to Love Ron Douglas…For the cake part, you can make a homemade sponge cake or you can take a nice shortcut and use a store-bought frozen pound cake.
Ron Douglas has made visiting restaurants his life’s work.
So, you can now get his secret restaurant style recipes all in one amazing book.
Thanks – Jean
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