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?
- Brew the espresso coffee and let it cool. Set aside.
- 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,
- 30 millilitres of espresso coffee, vanilla extract, and rum (if using) into the mascarpone mixture. Beat until smooth and well combined.
- 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.
- 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.
Makes 12 pops
20 min
