Saturday, July 20, 2013


Too. Hot. To. Bake. 

This recipe is so cool.

I'm sure you have about twenty ladyfingers left over from the last time you made Tiramisu.

I'm sure you have about one pint of vanilla ice cream from the last time you made a crumble.

I'm sure you have about two cups of frozen strawberries from when you went picking with the kids.

And I'm sure you have about one cup of heavy cream left over, from that luxurious pasta dish you made last night.

There you are: No-Cook, No-Bake, No-Fuss, Ice Cream Tiramisu.

Ice Cream Tiramisu

20 Savoiardi or Ladyfinger Biscuits
1 pint (2 cups) vanilla ice cream, melted
2 cups frozen strawberries
1 cup heavy (whipping) cream
2 Tbsp icing sugar (for whipping cream)

Leave ice cream (I had about 2 cups of leftover ice cream in this container) on the kitchen counter until melted (about 30-45 minutes).

© 2013

Puree frozen berries in blender until it resembles sorbet in texture.

© 2013

Line a 9 X 13 glass baking dish with the biscuits (breaking two or three ladyfingers in half to fit if necessary).

Pour the melted ice cream over ladyfingers. 

© 2013

Spoon the berry puree on top and spread evenly over biscuits.

© 2013

Cover dish with plastic wrap and refrigerate for 4 hours or overnight. 

Just before serving, using an electric mixer, whip cream with icing sugar until soft peaks form. Serve berry biscuits (now a soft, cakey texture) with a spread or dollop of fresh whipped cream. 

© 2013

Recipe adapted from William-Sonoma: Easy Entertaining

No comments:

Post a Comment