Olive Magazine
Boozy Tiramisu Ice Cream Bombe Recipe

Boozy tiramisu bombe

Published: January 21, 2015 at 12:03 pm
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 8

Everyone loves a boozy, coffee-flavoured Italian tiramisu and this is a great easy version, made with shop-bought sponge cake and without raw eggs and shaped like an ice cream bombe

Nutrition:
NutrientUnit
kcal509
fat26.2g
carbs56.4g
protein7.7g
salt0.7g
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Try this twist on a tiramisu, or make our classic Italian tiramisu recipe

Make our tiramisu bombe for an impressive Christmas dessert, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

  • groundnut oil

  • 2 small or 1 large one chocolate swiss roll or roulade
  • 3 tbsp Marsala
  • 250g tub mascarpone
  • 200ml sweetened condensed milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee, diluted in 1 tbsp boiling water and cooled
  • 1 tbsp Tia Maria or Kahlua

Method

  • STEP 1

    Lightly oil a 1 litre plastic pudding bowl and line with a double layer of clingfilm. Cut the roulade into 2cm thick slices and use to line the bowl (keep the extra slices for the bottom). Squash the slices together quite snugly and use extra cake to fill in any gaps. Drizzle over 2 tbsp of the marsala.

  • STEP 2

    Beat the mascarpone until smooth then beat in the condensed milk and the cream until thickened. Divide the mix between 2 bowls. Mix the coffee and coffee liqueur into one bowl and the rest of marsala and vanilla extract into the other bowl.

  • STEP 3

    Spoon the vanilla mix into the cavity and level then put in the freezer until almost frozen (about 2 hours). Take out and add the coffee mix. Freeze until firm then fill the gap with
any extra slices of cake. Freeze until needed.

  • STEP 4

    Take out of the freezer for 30 minutes to soften before serving. Tip out onto a serving dish, take off the clingfilm and cut into slices to serve.

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