Frozen Tiramisu (V) from Pull Up A Chair

By Erin Brown
Related Categories: Cookbook Confidential

“Everyone’s favourite Italian dessert gets a frozen makeover! Creating a semi-freddo-style base means you can slice this at the table to reveal the layers inside, without the fear of your tiramisu not being set. You can make this dessert up to 2 weeks before you need it and store it in the freezer.” Martha Collison, author of Pull Up a Chair

Vegetable oil, for greasing

2 large eggs

75g (2¾oz) caster sugar

1 tablespoon runny honey

250g (9oz) mascarpone

300ml (10fl oz) double cream

1 teaspoon vanilla bean paste

250ml (9fl oz) strong coffee (such as espresso), at room temperature

4 tablespoons marsala wine or coffee liqueur

200g (7oz) sponge fingers

2 tablespoons cocoa powder

Brush a 900g (2lb) loaf tin with a small amount of oil, then line with a sheet or two of clingfilm.

Separate the eggs, placing the whites in a medium-sized mixing bowl and the yolks in a large mixing bowl or the bowl of a stand mixer.

Add the sugar and honey to the egg yolks, then whisk on a high speed using an electric whisk or a stand mixer for 4–5 minutes, until the mixture becomes thick and pale in colour. When you lift out the whisk, it should leave a trail that lasts on the top of the mixture for at least 3 seconds before disappearing.

Add the mascarpone, double cream and vanilla to the whisked egg yolks. Whisk for a further 3–4 minutes, until the mixture is thick and billowy.

Clean the whisk beaters thoroughly (any fat residue will prevent the whites from whipping), then whisk the egg whites until soft peaks form. Fold the egg whites through the mascarpone mixture until just combined.