- Dish type
A mixture of mascarpone cheese, cream, cocoa, espresso and coffee-flavoured liqueur is frozen to make these creamy ice pops inspired by Italian tiramisu.
1 person made this
- 120g mascarpone cheese, at room temperature
- 250ml single cream
- 4 tablespoons espresso
- 4 tablespoons coffee-flavoured liqueur (such as Kahlua(R))
- 2 1/2 tablespoons caster sugar
- 1 tablespoon cocoa powder
- 3/4 teaspoon vanilla bean paste
MethodPrep:10min ›Extra time:5hr freezing › Ready in:5hr10min
- Whisk mascarpone cheese, cream, espresso, coffee liqueur, sugar, cocoa powder and vanilla bean paste gently in a bowl until smooth.
- Divide mascarpone cheese mixture among ice pop moulds. Cover and freeze until slightly firm, about 1 hour.
- Insert ice pop sticks 2/3 of the way into the moulds. Freeze until firm, about 4 hours more.
- Run moulds under warm water to release and pull out ice pops.
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Mochi Ice Cream
Mochi ice cream is a small bite size sweet made using glutinous rice flour. Glutinous rice flour makes a thin chewy outer layer which is filled with ice cream of your choice. The popular ice cream flavours are vanilla, strawberry, chocolate. It can be filled with other unique flavours like green tea, ube, red bean too.
There’s no time for churning. Only eating.
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Hi, my lovely, hungry friends, here are the recipes from our second episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more. Share the love, and leave us a comment, we love to hear from you!
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Silvia and Marion
Fried Ice Cream & Coconut Butterscotch
500g (17oz) vanilla ice cream
1kg butter cake, cut into 5mm slices
vegetable oil for deep frying
Salted Coconut Butterscotch:
Place a baking tray lined with baking paper into your freezer for 10 minutes.
Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for at least 30 minutes or overnight.
In the meantime, place slices of cake onto a clean work surface and cover with baking paper. And use a rolling pin to flatten the cake slices so that they’re thin and even.
Remove the ice cream scoops from the freezer and working quickly, cover each scoop evenly with slices of cake. Wrap each ball with cling film, twisting the cling film to form a neat, tight ball. Place the ice cream balls into the freezer for an hour.
Place the eggs in a large bowl and the coconut on a large plate or tray. Line another baking try with parchment paper.
Remove the ice cream balls from the freezer. Unwrap a ball and place into the egg. Roll the ball in the egg to coat. Then transfer to the coconut and roll to coat evenly. Place on the lined baking tray. Continue until all ice cream balls are coated. Place the ice cream balls back into the freezer for at least 4 hours or overnight.
For the salted coconut butterscotch, place the sugar and the butter into a saucepan over medium-high heat. Cook until the butter and sugar have melted. Carefully pour in the coconut cream (watch out…it will splatter and bubble). Stir until well combined. Add the sea salt. Simmer for 1-2 minutes or until sugar is completely dissolved. Remove from heat and set aside until ready to serve.
When ready to serve, heat at least a 10cm depth of oil in a saucepan. Heat oil to 180C (when you place the handle of a wooden spoon in to the oil it should bubble furiously). Cook ice-cream balls in batches for about 2 minutes or until golden. Drain on kitchen paper and serve drizzled with coconut butterscotch.
4 tablespoons caster sugar
1 vanilla bean, split and seeds scraped
1 scant tablespoons icing sugar
2 cups (500 ml) espresso coffee
80 gr of roughly chopped dark chocolate
Dutch-process cocoa powder, for dusting
Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy. Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
Whip the egg whites and salt until soft peaks form. Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm. Gently fold the whipped whites into the mascarpone mixture.
Dunk the savoiardi in the coffee (one at a time or they will go soggy)), then arrange about half of them in a serving dish to cover the base. Pour over half the creamy mixture and sprinkle half f the chocolate on top. Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top. Leave in the fridge to set for a minimum of 4 hours (or overnight). Dust liberally with cocoa powder and the remaining chocolate just before serving.
Raspberry and apple ice pops (with hidden veggies!)
The raspberry and apple ice pops have veggies in them.
I was to bring dessert for a bbq on the weekend and wanted to make a tiramisu. My tiramisu is notoriously boozy. last night in particular. I used what I thought was a shot glass to measure the tia maria. Who knew that shot glasses you use for coffee are different to the ones you use for alcohol. LOL? Want to try an alcohol free tiramisu?
There was a lot of tia maria in the tiramisu. Anyway. I decided that it would probably be best to make a different dessert for the kids. because although the alcohol may have helped them sleep (I'm joking- I don't condone alcohol for kids). there was a strong risk of the coffee hyping them up (again, joking). So I made some iceblocks and got super sneaky. I made raspberry and apple ice pops (with hidden veggies!).
To be honest, it felt kind of cruel hiding vegetables in ice pops and watching the kids eat them with smiles. But I quickly got over that when I remembered. it's veggies. Veggies are GREAT!
Veggies are an essential part of the day and if they aren't going to eat them in the usual way. then we need to pull out all the stops. Here's a recent post that should give you heaps of lunchbox veggie ideas.
I think the main reason these work is because the colour of the raspberries hides both the carrot and the spinach. and the sweeteness of the apple helps with disguising it too.
Realistically, if they will eat ice blocks, they will eat these and then you know they are getting some good stuff, even if it is hidden.
I used my blitz to go again to make these and it handles the frozen spinach and the carrot with no problems. It did an awesome job of blitzing them!
I've popped them into My Lil Pouch resuable pops as well as I love the ease of use of these and the way that they actually make the pops freeze really quickly! They are perfect for little hands to hold.
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Vegan Tiramisu Ice Cream Cake
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Vegan Lady Finger Savoiardi Biscuits
- 100g/3.5ozs. Nuttelex or butter substitute
- 100g/3.5ozs. caster or superfine sugar
- 2 cups plain all purpose flour
- 1 teaspoon baking powder
- 175ml soy, almond or oat milk
- 1 teaspoon vanilla extract
- 2 tablespoons white sugar (for sprinkling later)
- 500g/1.1lbs hulled strawberries (mine were small so I kept them whole but if they are large, halve them)
- 1/2 cup water
- 1/2 cup caster or superfine sugar
- 1 teaspoon vanilla extract
- 1.5 tablespoons cornflour/fine cornstarch mixed with 2 tablespoons water
- 1 litre Woolworths Plantitude Frozen Dessert Cookies & Cream or Vanilla
- 1/2 litre Woolworths Plantitude Frozen Dessert Chocolate
- 1/2 cup dessert wine or marsala
- 1/2 cup chamomile tea
Step 1 - Preheat oven to 180C/350F and line 2 trays with parchment. Beat Nuttelex and sugar together for 2-3 minutes until pale and fluffy. Add the flour, baking powder, milk and vanilla and beat on low speed until just combined.
Step 2 - Place some of the mixture into a piping bag fitted with a small plain tube and pipe 8cms logs. Repeat until all of the mixture is used. Sprinkle sugar on top and then bake for 13 minutes or until cooked. Cool completely. These vegan lady fingers can be stored in an airtight container for a week.
Step 3 - Place the strawberries in a saucepan and add the water and bring to a boil. Simmer for 4-5 minutes. Then add the sugar and vanilla and dissolve the sugar. Then add the cornstarch slurry and heat on low heat. It will thicken the liquid and become clear. Cool completely.
Step 4 - Place the two selected Woolworths Plantitude frozen desserts in the fridge around 30-45 minutes before you put this cake together. Line a 20cm/8inch springform tin with cling film. Layer with half of the Plantitude Frozen Dessert Cookies & Creme or Vanilla on the bottom. Dip the lady fingers in the Chambord and tea soaking them well (I can't emphasise this enough, these won't absorb the ice cream in the same way as mascarpone) and place on the cookies and creme/vanilla layer. Then cover with a layer of Plantitude Frozen Dessert Chocolate smoothing it down with an angled spatula. Repeat with the well dipped lady fingers. Finish with another layer of the Plantitude Frozen Dessert in Cookies and Cream/Vanilla. Place in the freezer to freeze up again for 1-2 hours. You can also make this a few days ahead of time in which case you can ripen it in the fridge for 30 minutes so it cuts easier.
Step 5 - Sieve cocoa on top and serve with the strawberries.
In a pot add the milk and whisk in the sugar mixture. Bring the mixture to a boil and remove it from the heat. Allow it to cool for a few minutes.
Add in the mascarpone and mix until fully combined. Cool the mixture in the refrigerator before Churning.
In the bowl of a double boiler add the chocolate and heat until it is melted.
Add the oil and mix until combined.
In a heavy bottomed pot heat the DE42 syrup, ½ of the marsala, and coffee beans. Bring the mixture to a boil and allow it to steep for 30 minutes.
Scoop out the coffee beans and place the syrup in a blender. Add the scraped vanilla bean and the remaining marsala.
Begin blending on medium speed and sprinkle in the 210s. Blend for 1 minute before slowly drizzling in the melted butter.
Lady Fingers – Mix Egg Yolks
Preheat oven to 350°F. In a stand-up mixer, combine the egg yolks and sugar and mix on medium speed for 5 minutes.
Cut the vanilla bean in half, using the back of a knife, scrape out the seeds and add it to the egg yolk mixture.
Whisk for another 5 minutes. Combine the flour and salt and whisk together.
Lady Fingers – Mix Egg Whites
Clean the bowl and whisk. Add the egg whites to the cleaned bowl and whisk on low speed for 2 minutes.
Lady Fingers – Combine Egg Mixtures
Gently fold ⅓ of the whipped egg whites into the yolk mixture.
Once nicely combined add the remaining whipped egg whites and gently fold.
Lady Fingers – Bake
Spread evenly on a baking tray lined with a non stick baking mat, about ¼ to ½ inch thick.
Place in the oven and cook for 5-7 minutes or until lightly browned. Remove from the oven and allow them to cool.
Plating Push Popsicles
Dip the lady fingers into the black coffee and push them into the bottom of the molds, add a small layer of the marsala emulsion followed by the mascarpone gelato. Repeat this sequence until the pops are full.
Pour the chocolate shell onto the top of the molds and freeze until solid.
Dip the top of the mold into the chocolate shell and allow some of the chocolate to drip down the side as a garnish.
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Have you ever had tiramisu brownies? I’ve personally never seen or heard of them, but the idea sounded delicious.
When I received my pack of Barista Prima Italian Roast K-Cup which I got from being a part of the K-Cup ambassador program, I was also given a recipe for tiramisu brownies. Genius!
The original recipe used a whopping amount of eggs. 12 of them. I wasn’t willing to sacrifice so many eggs to make brownies. So I decided to use a premade brownie mix and make a few more tweaks to the recipe.
While these turned out alright, my biggest issue was that it was really hard to swirl the cheese and brownie mix for the top layer because you end up crushing the ladyfingers. As a result, the surface of the brownies doesn’t look very appetizing. The side profile is much prettier, where you can see the cross section of the ladyfingers.
I think my mistake was in trying to swirl the cheese into the brownie batter. When I re-read the instructions after for the original recipe, it says to pour the cheese mixture over the ladyfingers and then drop brownie batter on top and swirl. I will have to try this next time.
Taste wise, this was pretty good. Perhaps because of my tweaks, this tastes more like brownies flavored with tiramisu rather than a brownie version of tiramisu.
Looking for a super easy brownie recipe? My One-Bowl Brownies are fudgy and rich and so easy to make. Or try my chocolate cupcakes with mascarpone cheese frosting.