Tiramisu Ice-Cream Cake Recipe

Posted by
Rate It!
Tiramisu Ice-Cream Cake
Add your photo!
Ingredients
15
Count
Nutrition
457
Calories
Comments Print recipe

Ingredients:

  • a
  • 3 tbsp dark rum
  • 2 tbsp kahlua
  • 2 large whole eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 cups mascarpone (about 17 1/2 oz, available at most cheese shops and some specialty food shops)
  • 1 large egg white
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 1/2 cups heavy cream
  • 4 tbsp instant espresso powder dissolved in 3 tbsp boiling water

Directions:

  1. On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.
  2. Make the mascarpone ice cream: In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
  3. Make the espresso ice cream: In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.
  4. Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.73 Kcal (1912 kJ)
Calories from fat 310.79 Kcal
% Daily Value*
Total Fat 34.53g 53%
Cholesterol 182.37mg 61%
Sodium 97.68mg 4%
Potassium 83.56mg 2%
Total Carbs 23.78g 8%
Sugars 20.59g 82%
Dietary Fiber 0.21g 1%
Protein 6.17g 12%
Vitamin C 0.2mg 0%
Iron 0.6mg 3%
Calcium 125.8mg 13%
Amount Per 100 g
Calories 220.85 Kcal (925 kJ)
Calories from fat 150.28 Kcal
% Daily Value*
Total Fat 16.7g 53%
Cholesterol 88.18mg 61%
Sodium 47.23mg 4%
Potassium 40.4mg 2%
Total Carbs 11.5g 8%
Sugars 9.95g 82%
Dietary Fiber 0.1g 1%
Protein 2.98g 12%
Vitamin C 0.1mg 0%
Iron 0.3mg 3%
Calcium 60.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top