Frozen Icebox Tiramisù Style


Icebox Tiramisu

“The “Petit Beurre”, or “Véritable Petit Beurre”, also known under the initials “VPB”, is a kind of shortbread from Nantes, that is best known in France. Le Petit Beurre LU was invented by Louis Lefèvre-Utile in 1886. A cookie cutter in the form of Petit Beurre was made on September 8, 1886. But Louis Lefèvre did not file the trademark “Petit Beurre LU” until April 9, 1888 to the Nantes Commercial Courts.

The characters of the writing are intended to be a reminder of the writing books that the grandmother of one of the creators of Le Petit Beurre would read. The biscuit is watered with milk before baking to get a “homemade” look.” (Source: Wikipedia)

Icebox Tiramisu

In Greece, Papadopoulos family was the first to introduce cookies such as Petit Beurre. The family consisting of the mother and her sons were making cookies in Istanbul in their home kitchen. After Greece lost the war with Turkey along with the thousands of Greek refugees coming from Turkey, the family arrived at Piraeus port. They decided to sit to a coffee shop to rest a bit and drink something and there they found out that Greeks had absolutely no idea what a cookie was.

Icebox Tiramisu

 

Just like all the other refugees, without any money, they reside to a home that government provided for them. There they start baking, what else, their cookies. The mother is making and baking the cookies and the children sell them in bulk. Slowly but steadily the family expands and creates a small industry making cookies. During World War II the industry supplies the army with salty cookies as they are easy to transport and they do not need any special conservation.

Icebox Tiramisu

In 1972, they create the Caprice, a cigar like sweet filled with praline that is sold today in over 40 countries around the world. The company has gained many international awards for its quality of products and today its products are sold everywhere.

These last days temperature hit 45° C / 113°F. It was one of the hottest periods in ten years and I thought that a frozen sweet should be the best remedy for such weather. I made this frozen icebox making a tiramisu cream and using Petit Beurre cookies from Papadopoulos brand covered with dark chocolate. If you cannot find them you can use any cookies you like. It was absolutely divine!

Icebox Tiramisu

 

5.0 from 4 reviews
Frozen Icebox Tiramisù Style
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 200 gr. / 7 oz. mascarpone
  • 250 ml / 8.5 fl oz. heavy cream 35% fat
  • 1 tsp espresso powder
  • 2 tsp water
  • 2 tbsp Kahlua
  • 6 to 7 tbsp caster sugar
  • 1 cup prepared espresso coffee
  • About 30 Petit Beurre cookies covered with dark chocolate on one side
  • Cocoa powder to dust and ground chocolate
Instructions/ Εκτέλεση
  1. Prepare the espresso and let it cool down.
  2. Take the mascarpone cheese and with a spatula mix to make it soft.
  3. In your stand mixer whisk the heavy cream until soft picks are formed.
  4. Add the sugar and mix just until to incorporate.
  5. Mix the espresso powder with the 2 tsp of water to make a thick coffee liquid.
  6. Pour it to the heavy cream along with the Kahlua and mix gently with your hand.
  7. Pour the cream to the cream cheese and whisk gently to incorporate.
  8. Take a round deep pan and cover its inside with cling film.
  9. Put a layer of the batter on its bottom.
  10. Cover its rounded sides with Petit Beurre cookies after you gave bathed them in the prepared coffee.
  11. Pour all the cream inside the pan and put the rest of the bathed cookies in lines just like in the pictures.
  12. Cover and freeze for about an hour or two.
  13. Remove from the freezer, let it stand for about 10 to 15 minutes, dust with cocoa powder and chocolate and serve.

 
5.0 from 4 reviews
Παγωμένο Γλύκισμα με Μπισκότα Στυλ Τιραμισού
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • 200 γρ. μασκαρπόνε
  • 250 ml κρέμα γάλακτος 35% λιπαρά
  • 1 κ.γ. σκόνη καφέ espresso
  • 2 κ.γ. νερό
  • 2 κ.σ. Kahlua
  • 6-7 κ.σ. ζάχαρη άχνη
  • 1 φλ. καφέ espresso
  • Περίπου 30 πτι μπερ με μαύρη σοκολάτα
  • Σκόνη κακάο και τριμμένη σοκολάτα
Instructions/ Εκτέλεση
  1. Προετοιμάστε τον espresso και αφήστε να κρυώσει τελείως.
  2. Πάρτε το μασκαρπόνε και με μια σπάτουλα ανακατέψτε ώστε να είναι μαλακό.
  3. Στο μίξερ σας χτυπήστε ελαφρά την κρέμα γάλακτος μέχρι να γίνει σαν γιαούρτι.
  4. Προσθέστε τη ζάχαρη και ανακατατέψτε μέχρι να ενσωματωθεί.
  5. Ανακατέψτε τη σκόνη του εσπρέσο με 2 κ.γ. νερό να γίνει ένα παχύ καφέ υγρό.
  6. Ρίξτε το στην κρέμα μαζί με την Kahlua και ανακατέψτε απαλά με μια σπάτουλα.
  7. Ρίξτε την κρέμα στο τυρί κρέμα και ανακατέψτε ελαφρά ίσα για να ενσωματωθούν.
  8. Πάρτε ένα βαθύ στρογγυλό ταψί και καλύψτε το εσωτερικό του με μεμβράνη.
  9. Απλώστε μια λεπτή στρώση από το μίγμα στον πάτο.
  10. Βουτήξτε στον καφέ τα μπισκότα και βάλτε τα γύρω γύρω στα τοιχώματα.
  11. Ρίξτε το μίγμα του τιραμισού και μετά τοποθετήστε τα μπισκότα αφού τα έχετε και αυτά βοθτήξει στον καφέ δημιουργώντας ένα σχέδιο όπως στις φωτογραφίες.
  12. Βάλτε στην κατάψθξη για μία με δύο ώρες.
  13. Βγάλτε το 10 με 15 λεπτά πριν το σερβίρετε και πασπαλίστε με κακάο και σοκολάτα.
  14. Σερβίρετε.

 

21 Responses to Frozen Icebox Tiramisù Style

    1
  1. Miz Helen says:

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing with us and have a great week!
    Miz Helen

  2. 2
  3. This looks amazing! Thank you for sharing. You are one of the fan favorites at the Sunday Showcase from the Make it Pretty Monday party at The Dedicated House. Here is the link so you can check out your feature. http://www.thededicatedhouse.com/2017/07/sunday-showcase-make-pretty-monday-8-14.html Hope to see you again tonight at Make it Pretty! Happy week to you! Toodles, Kathryn @TheDedicatedHouse

  4. 3
  5. Sissi says:

    Katerina, your beautiful dessert not only looks and sounds fantastic and professional, but reminds me of childhood years when one of my favourites cakes was my mum’s cake made with petits-beurre and chocolate cream. It was much simpler than yours, so I often helped her to make it.
    I think I saw chocolate coated petits-beurre in France, so I must test them in a cake too. They sound much much better in cakes than the “naked” ones.

  6. 4
  7. Susan says:

    Another very interesting background story, Katerina but your frozen tiramisu really steals the show! Wow, I am definitely going to make this next time we entertain!

  8. 5
  9. Miz Helen says:

    When you say Tiramisu I am right there, this looks fantastic! I am pinning this and can’t wait to try it. Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!
    Miz Helen

  10. 6
  11. grace says:

    eeek! this is absolutely amazing, katerina! not only is it unique and stunning, but the taste must be so wonderful! perfect show-stopping summer treat.

  12. 7
  13. Liz says:

    Boy, you are HOT!!! You’ve made the perfect summer dessert—my oldesy loves tiramisu, so if I can find a similar cookie, this will be on our menu!!!

  14. 8
  15. MARIA BEIKA says:

    Τι ωραίο γλυκό!! Εμφανίσιμο, εύκολο, κι αν κρίνω από τα υλικά, πολύ γευστικό!!
    Νομίζω δεν θα αργήσω να το φτιάξω!!

  16. 9
  17. Balvinder says:

    Wow! I want that Tiramisu cake.

  18. 10
  19. This is such a great idea and such a wonderful tutorial on how to make it. My mother in law used to make a similar cake and it was always our favorite.

  20. 11
  21. This is gorgeous! And I’ll bet really flavorful. Perfect dessert for hot weather, too. Thanks!

  22. 12
  23. Sues says:

    Never hit “pin” on something so fast in my life :) I LOVE tiramisu and the idea of a frozen icebox cake is amazing!!

  24. 13
  25. Kate says:

    The US is so anti-immigrant lately that its terribly upsetting. This is a fabulous reminder that bringing in different cultures only helps our nation.

  26. 14
  27. How could thye not know what a cookie was lol. Really great dessert and perfect for hot weather! 45C OMG!

  28. 15
  29. Thank you for the history of this beautiful dessert! Pinned and saved.

  30. 16
  31. Ritu Ahuja says:

    It looks delicious. Beautiful presentation and very tempting tiramisu :)

  32. 17
  33. Ξανθή says:

    Πολύ καλό, εύκολο και δροσιστικό!!

  34. 18
  35. This looks excellent! Haven’t had a tiramisu in ages..now I really crave one huge slice!

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  37. Ωραίο γλυκό Κατερίνα, με απλά και πολύ αγαπημένα υλικά και εντυπωσιακή εμφάνιση!
    Νομίζω πως η μεγαλύτερη δυσκολία του είναι η αναμονή μέχρι να μπορούμε να το καταναλώσουμε :)
    Σε φιλώ

  38. 20
  39. Mimi says:

    This is so pretty! Way to complicated for me to make, so I’ll just stare at these photos!

  40. 21
  41. Interesting and simply divine..

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