Your Spanos Store

Tiramisu Popsicles

Serves icon Makes 12 pops
Cook Time icon 20 min

What do I need?

  • 240 g mascarpone cheese
  • 2/3 cup white sugar
  • 1 cup thickened cream
  • ½ cup water
  • 40 g Vittoria Coffee Espresso Coffee ground,
  • brewed to make 240 mL of liquid drink
  • 1/2 tsp vanilla extract
  • 2 tbsp rum (optional)
  • 12 Vittoria Coffee Savoiardi Biscotti Ladyfingers 200 g
  • 60 g baking chocolate bar
  • 12 wooden ice block sticks
  • 12 ice block moulds

How do I make it?

  1. Brew the espresso coffee and let it cool. Set aside.
  2. In a large bowl, combine mascarpone cheese and sugar. Use an electric mixer to beat the mixture until smooth. Slowly incorporate the thickened cream, water,
  3. 30 millilitres of espresso coffee, vanilla extract, and rum (if using) into the mascarpone mixture. Beat until smooth and well combined.
  4. Pour the mixture into ice block moulds, filling them up to about 2/3 full. If it’s not runny enough, mix more coffee and water into the mixture. Pour the remaining coffee into a shallow bowl. Dip each ladyfinger biscuit into the coffee for about 5 seconds per side, then press one biscuit down into the centre of each ice block mould.
  5. Use a vegetable peeler to shave chocolate curls over the base of each popsicle. Insert a wooden ice block stick into each pop and gently tap the mould on the counter to help everything settle into place. Freeze the tiramisu popsicles for at least 3 hours, or until completely frozen. When ready to serve, run the bottom of each ice block mould under hot water for a few seconds to loosen the popsicles. Do this gently to avoid melting the popsicles too much. Gently pull each pop out of the mould.