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Print this Recipe    Tiramisu Sundae

Frozen Tiramisu Sundae

1 1/2 cups whipping cream
2 Tablespoons confectioner's sugar
6 oz. mascarpone cheese or 6 oz. cream cheese, softened
1 1/2 to 1 2/3 cups crumbled ladyfingers
1/4 cup cold, extra-strong brewed coffee or espresso
2 to 4 tablespoons dark rum
8 scoops coffee ice cream
1/4 cup shaved bittersweet chocolate

chocolate sauce
chocolate curls

Beat cream in large bowl with electric mixer until frothy. Beat in
confectioner's sugar until soft peaks form. Transfer whipped cream
to a large wire mesh strainer lined with a coffee filter or
cheesecloth; set strainer over a bowl. Refrigerate up to several
hours; (until ready to assemble or serve).

Put cheese into small bowl; beat with electric mixer until light
and fluffy. Beat in about 1/2 of the whipped cream until smooth
and light.

To assemble, divide crumbled ladyfingers among 4 serving dishes.
Sprinkle each with 1 Tablespoon of the coffee and 1/2 to 1 tablespoon
of the dark rum. Top each with 1/4 of the cheese mixture and 2
scoops of the coffee ice cream. Freeze up to one hour before
serving.

To serve, spoon remaining whipped cream into a pastry bag fitted
with a 1/2 inch star-tip (or just dollop the whipped cream on top
with a spoon!). Spoon some chocolate sauce over each serving. Pipe
or spoon some whipped cream over all; sprinkle with 1 Tablespoon
of the shaved chocolate. Garnish with a chocolate curl and serve
immediately.

NOTE: Ladyfingers for tiramisu, such as Savoiardi made by Bistefani
in Italy, are available at Italian specialty markets, and at some
supermarkets. Other ladyfingers or cubed pound cake can be
substituted.

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