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This frozen tiramisu cake transforms the beloved Italian dessert into a refreshing summer treat while maintaining all the classic flavors. The alternating layers of coffee-soaked ladyfingers and creamy ice cream create a dessert that's both elegant and crowd-pleasing, perfect for dinner parties or special family gatherings.
I first created this recipe during an August heatwave when my Italian grandmother was visiting. She was skeptical about "freezing tiramisu" but ended up asking for the recipe to share with her friends back home.
Ingredients
Step-by-Step Instructions
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The coffee liqueur is my secret ingredient in this recipe. While optional, it adds a depth of flavor that reminds me of the tiramisu my grandmother made during summer visits to Italy. Even a small amount enhances the authenticity without making the dessert taste alcoholic.
Serving Suggestions
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Storage Tips
Flavor Variations
Frequently Asked Questions
- → Can I use regular sponge cake instead of ladyfingers?
Yes, but ensure the sponge cake is firm and can handle the coffee soak without falling apart.
- → Do I need to use coffee liqueur?
No, the liqueur is optional. You can replace it with extra espresso or stick with plain coffee for a non-alcoholic version.
- → How long should I freeze this dessert before serving?
Freeze it for at least 4 hours or overnight to ensure the layers are firm and set.
- → Can I substitute the ice cream flavors?
Absolutely! Try flavors like chocolate, caramel, or hazelnut for a unique twist.
- → What’s the best way to slice and serve it?
Let the cake sit at room temperature for about 10 minutes, then use a sharp knife dipped in warm water to slice cleanly.