Tiramisu Popsicles
These Tiramisu Popsicles taste just like the original Italian dessert, creamy and dreamy with plenty of coffee flavour.
How long will it take?
20 minutes prep, 2 hours setting time
What’s the serving size?
Makes 12-16 popsicles
What do I need?
- 225g mascarpone
- 2/3 cup caster sugar
- 1 cup thickened cream
- 1/2 cup water
- 60g dark espresso dissolved in 30ml boiling water
- 1 cup Kahlua
- 12-16 Italian spongefinger biscuits
- 60g chocolate
- 16 wooden popsicle sticks and popsicle moulds
How do I make it?
- Prepare espresso by dissolving the coffee in 30ml boiling water. Set aside and allow to cool.
- Place the mascarpone and sugar in a large bowl. Use an electric mixer to beat the mixture until smooth, then slowly incorporate the cream, water, and espresso, beating until smooth.
- Pour the mixture into popsicle moulds, until they are 2/3 full.
- Then pour the Kahlua into a shallow bowl. Dip each biscuit into the Kahlua for 5 seconds per side, then press one down into the centre of each popsicle mould.
- Add a popsicle stick to each pop and gently tap the mould on the kitchen bench to help everything settle into place.
- Use a veggie peeler to shave chocolate curls over the base of each popsicle.
- Freeze the tiramisu pops for at least 3 hours, but the longer the better.
- When ready to serve, flip the mould over and run the bottom of each pop under hot water for a few seconds. Then gently pull each pop out of the mould.
