When two of your favorite Italian desserts come together, you get this creamy, coffee-infused, chocolatey masterpiece.
2 tablespoons instant coffee
1/2 cup plus 2 tablespoons boiling water
16 ladyfinger cookies
10 scoops vanilla ice cream, slightly softened
3/4 cup plus 2 tablespoons dark chocolate, melted
2 3/4 tablespoons butter, softened
4 ounces coffee-flavored cookies, crushed
3/4 cup heavy cream
1 cup mascarpone
1/2 cup caster (superfine) sugar
1 tablespoon espresso powder
For the coffee syrup:
1/2 cup sugar
1/2 cup water
3 tablespoons instant coffee or espresso powder
Shot of espresso to finish
Add the instant coffee to the boiling water and let it brew. Place ladyfingers in the bottom of a square glass baking dish. Pour coffee over the top until cookies are covered.
Scoop ice cream over the ladyfingers, and spread out evenly. Place in the freezer.
Add butter to melted chocolate and stir until combined. Stir in the crushed coffee-flavored cookies, and place in refrigerator until cool.
In a medium bowl, add mascarpone, heavy cream, sugar and espresso powder. Using a hand mixer, whip until well combined. Set aside.
In a small pan over medium heat, add water and sugar and cook until sugar has dissolved. Add the instant coffee and bring to a rolling boil. Reduce heat and continue to cook for about 8 more minutes. Remove from heat and allow to cool completely.
Remove dessert from freezer. Add dollops of the chocolate cookie mixture on top of the ice cream layer, and spread out with a spoon. Add a layer of coffee whipped cream, then top with a drizzle of coffee syrup. Place in freezer for at least 4 hours before serving.
When ready to serve, remove tiramisu from the freezer and allow to sit at room temperature for 5 to 10 minutes before slicing. Pour a shot of espresso over the top and enjoy.