Monday, August 1, 2016

Anna Sultana’s Frozen Tiramisu, Maltese Style

Goodness, summer vacation is half over!
Only a few weeks left to enjoy summer treats.
So… let’s make more of those freezer favourites!

A couple of weeks ago I posted the recipe for Ma’s Gelatt.
Gelatt is perfect for the family to enjoy.
I mean, most kids love ice cream.
But sometimes you want something a bit special when it’s an ‘adults only’ event.

Tiramisu is easy to prepare.
It means something like “Cheer me up” in Italian.
Yes, it does lose something in translation.
Stick to calling it Tiramisu.
It gets the ‘adults only’ rating because it has strong coffee in it.
If you choose to serve it to the kiddies, well, you’ve been warned.

A few years ago I posted the recipe for Carmela Soprano's Tiramisu.
Ma had her own version.
Guess which one I prefer!


Hints:

Savoiardi are imported Italian ladyfingers.
If you can't find them, vanilla wafers (Nillas) can be used.

Instead of mascarpone cheese you can use Greek yogurt.
For a bit of an extra kick you can add 2 Tablespoons amaretto or Cognac to the cream and marscarpone mixture.

Don’t have dark brown sugar? 
No problem - use regular or light brown sugar.


                        Frozen Tiramisu

Place a large mixer bowl and beaters in the refrigerator.

Brew a pot of coffee (espresso or double strength)
You’ll need 1 1/2 Cups of coffee for the recipe, so pour 1 1/2 Cups of coffee into a bowl and allow it to cool.
You can drink the rest hot or cold.

Line an 8 inch square pan with parchment paper or aluminum foil.

Have on hand 
20 savoiardi or lady fingers

Finely grate enough bittersweet chocolate to make 1/2 Cup.

In a large bowl whisk together until smooth
2 Cups mascarpone cheese
1/2 Cup dark brown sugar
Stir in
3 Tablespoons of the cooled coffee
2 teaspoons vanilla extract

Take the large mixer bowl and beaters out of the refrigerator.
Place in the bowl
2 Cups heavy cream
Beat the cream until soft peaks form.
Fold the cream into the mascarpone mixture.

Lightly dip into the bowl of cooled coffee
10 savoiardi or lady fingers
Arrange them in a single layer in the prepared square pan.
Spoon half of the cream mixture over the lady fingers and spread evenly.

Lightly dip into the bowl of cooled coffee the remaining
10 savoiardi or lady fingers
Arrange them in a single layer over the cream mixture in the pan.
Spoon the remaining cream mixture over the lady fingers and spread evenly. 
Cover and chill in the freezer for at least 3 hours.

Before serving, sprinkle the surface of the tiramisu with
1/2 Cup finely grated bittersweet chocolate

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