Frozen Tiramisu Cake

Sweet and strong, this pudding is somewhere between a tiramisu and en iced latte.

Hands-on time 30min, plus chilling  and (overnight) freezing.  
Cooking time: about 10min
Serves 10 

  • 100g (3½oz) unsalted butter, melted, plus extra to grease
  • 200g (7oz) chocolate sandwich biscuits, *we used Oreos
  • 600g (1lb 5oz) mascarpone
  • 100ml (3½fl oz) double cream
  • 175g (6oz) condensed milk
  • 2 medium egg whites*
  • 2tbsp marsala 
  • 100ml (3½fl oz) strong coffee, cooled 
  • 100g (3½oz) dark chocolate, roughly chopped
  • 50g (2oz) unsalted butter, chopped
  • Chocolate coffee beans, to decorate, optional 

1. Lightly grease a 20.5cm (8in) round springform tin with butter and line base and sides with baking parchment. In a food processor, pulse the biscuits to fine crumbs. Alternatively, bash in a food  bag with a rolling pin. Add butter and pulse/mix to combine. Press into base  of prepared tin and smooth with the back of a spoon. Chill until needed.
2. In a large bowl, whisk mascarpone, cream and condensed milk until combined. In a separate bowl, using a handheld electric whisk, beat egg whites until they hold stiff peaks. Gently fold egg whites into mascarpone mixture. Spoon half the mixture into a separate bowl and fold in the marsala; chill.
3. Fold cooled coffee into the remaining mascarpone mixture and scrape into the cake tin, smoothing to level with a palette knife. Freeze for 3hr, or until fairly set. 
4. When the coffee layer is firm, spoon over the marsala layer, smoothing to level, as before. Cover tin with clingfilm and freeze for at least 4hr or, ideally, overnight, until frozen solid. 
5. To make the glaze, melt chocolate  and butter in a heatproof bowl set  over a pan of barely simmering water. Remove bowl and leave to cool for 5min. Transfer frozen cake to a stand or board. Pour glaze on top, smoothing with a palette knife and encouraging it to drip down the sides. Decorate with chocolate coffee beans, if using. Allow to sit for 10-15min before serving, to soften slightly. 

626cals, 6g protein,  52g fat (34g saturates), 31g carbs  
(25g total sugars), 1g fibre

Recipe: Goodhousekeeping/Aug.19

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