Tiramisu was the first dessert I ever got at a restaurant.
I was on one of the first dates with my college sweetheart and she asked to see the dessert menu. It was kind of odd to me because I had never done that before, and also because I had just eaten a crazy amount of cannelloni and couldn’t imagine eating anything else.
She wanted the tiramisu and said we would split it. I of course obliged, having heard of the dessert, but not knowing what it was.
I was in for a big surprise when the dessert came out – I had no idea I would enjoy it so much! Instead of following my original plan of having a bite and then letting her eat the rest, I dove right in, possibly eating more than my share. I don’t think she minded though.
One bite of this Tiramisu Ice Cream Cake
reminded me of that night. I don’t eat tiramisu very often, and it can sometimes feel out of food fashion, but the flavors are classic for a reason.
I initially planned on making Mascarpone ice cream for this dessert, but in the end decided against it and instead tossed some vanilla ice cream into a food processor with the Mascarpone. It worked great!
Dip your ladyfingers in some coffee-boozy goodness. Don’t soak, just dip.
Layer of ice cream, layer of ladyfingers, repeat.
Wrap it up and toss it into the freezer.
When it comes out, invert it and remove the wrappings.
Chop into squares.
Plate and garnish. Yum!Dan Whalen fell in love twice that night. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!