tiramisu Ice Cream dot cake

Written By Lidija Abu Ghazaleh
JUMP TO RECIPE

Last week, I gave into Instagram virality and made the trending dot cake that’s been taking up real estate on my social media feed. I had just made some espresso ice-cream, and had leftover vanilla spongecake and a bag of Valrhona chocolate pearls sitting, unopened in their package. I decided to make a tiramisu ice-cream cake version instead of the original dot cake with colorful sprinkles. And let me tell you, it was absolutely divine! Whether you use store-bought or homemade ice-cream for this dessert, the result is delicious.

 
 

Serve the Tiramisu Ice Cream dot Cake in A champagne coup for a chic, grown up vibe. layers of coffee-soaked vanilla sponge and coffee ice cream, chilled hard and finished with a shell of crackling chocolate pearls? I can’t think of anything better…

Print Recipe

Tiramisu Dot cake

Servings: 4

INGREDIENTS

  • 3 to 4 cups coffee ice cream (homemade or store-bought)
  • 1 vanilla sponge cake (homemade or store-bought)
  • 3/4 cup strong brewed espresso, cooled
  • 1 cups Valrhona chocolate pearls (or similar crispy chocolate pearls)
  • 2 teaspoons cocoa powder, for dusting (optional)

    INSTRUCTIONS
  1. Cut the sponge cake rounds by using the rim of your champagne coupe as a guide, cut 4 rounds of 1 vanilla sponge cake (homemade or store-bought) about 2 inches thick to fit snugly inside the glasses.
  2. Place a generous dollop coffee ice cream (homemade or store-bought) into the bottom of each champagne coupe.
  3. Soak and layer the sponge: Dip each side of a sponge round into the cooled espresso, then place it on top of the ice cream layer in the glass.
  4. Top the coffee sponge cake with enough ice cream to fill the glass to the rim, smoothing it with a spatula to flatten it out. Repeat each to fill each coupe
  5. Place the assembled coupes in the freezer until very cold and firm, at least 2 hours. This step is essential - if not frozen solid, the chocolate pearls will not adhere cleanly.
  6. Place the chocolate pearls onto a flat worksurface. Working quickly, dip the serface of each tiramisu ice cream coupe into the chocolate pearls so that the exposed surface of the ice cream is completely covered. If desered, dustg on a touch of unsweetened cocoa powder to garnish.

Enjoy immediately!

Lidija Abu Ghazaleh
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CHOCOLATE GANACHE TART