This frozen tiramisu recipe has all the subtle nuances of a classic tiramisu with a fresh and crispy chill.
In a small saucepan boil water and 1/2 cup of sugar until sugar has dissolved. Set aside in fridge to cool.
In large bowl with electric mixer beat sour cream, mascarpone, and vanilla.
Add chilled sugar mixture, mix and transfer entire mixture to
freezer for 4 hours, and once at the 2 hour mark, mixing it up to break up any ice crystals.
In a medium bowl combine coffee and Kahlua.
Line a 9 x 5 inch loaf pan with plastic wrap that hangs up and over the sides.
Remove frozen mixture from fridge and sit on counter for 15 minutes.
In the meanwhile, combine the coffee and Kahlua in a small bowl that you will use to dip the lady fingers into.
Spread a third of the cream mixture on the bottom of the loaf pan.
Use tongs to dip the ladyfingers one at a time (for 2 seconds only!) into the coffee mixture and then press onto frozen cream evenly.
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits.
Finish off with the remaining third of the cream mixture.
Cover with plastic wrap and freeze until set.
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate, peeling off the plastic wrap.
Garnish with cocoa powder and grated chocolate. Slice and serve.