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TiramiSue Me, This Sundae So Good

TiramiSue Me, This Sundae So Good

By: Claudette - Laurel, MD - 2016 Recipe Contest

"TiramiSue Me, This Sundae So Good! The ultimate Jersey Girl treat! Growing up in North NJ with an Italian Grandma, I have had my fare share of Tiramisu. But never seen anyone make ice cream! This sundae is like eating a real tiramisu but with a a little something special added! The Nutella Espresso Sauce is by far the best thing I have ever made. Just luckily I have a Toddy brewing system and always have Door County Coffee in the house. You will gain 5 pounds just looking at this photo! But hey don't TiramiSue Me, This Sundae So Good TiramiSue Me!"

 

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

 

Ingredients

Featured ingredient: Elite Espresso 10 oz. Bag Ground

Toddy Brewed Espresso:

  • 1 Door County Coffee Espresso 10 oz. Bag,
  • 7 cups water, with your Toddy Brewer

Tiramisu Coffee Ice Cream:

  • 6 Egg yolks
  • 1 tbsp Cocoa
  • 1 cup Sugar
  • 1 cup Door Toddy Brewed Espresso
  • 1 3/4 cup Heavy whipping cream
  • 1 1/4 cup Mascarpone cheese
  • 1 cup Espresso liqueur
  • 16 Lady fingers

Nutella Espresso Sauce:

  • 1/2 Toddy Brewed Espresso
  • 1/2 cup Nutella or Hazelnut Spread
  • 1 tsp Sea Salt

Whipped Cream:

  • 1/2 cup chilled heavy whipping cream
  • 2 Teaspoons simple syrup

Instructions

To assemble the Sundae four components must be made and put together.
Toddy Brew:

  1. Grind the espresso whole beans to the coarsest level.
  2. In the Toddy dampen the filter and insert into the bottom of container.
  3. Add 1 cup water to the bottom and 5 ounces. Slowly pour 3 more cups of water over grounds.
  4. Wait 6 minutes before repeating. Brew 12 .
  5. Then filter the coffee by removing the stopper and emptying in the glass decanter.


Ice Cream:

  1. Chill ice cream maker bowl over night.
  2. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisk constantly.
  3. Sabayon will cool off for 30 minutes in refrigerator.
  4. Fold Mascarpone into whipped yolks, beat until combined.
  5. In a chilled mixing bowl, whip cream until there are stiff peaks.
  6. Combined liqueur, espresso, and sabayon mixture and cream. Place in freezer for 2 hours.
  7. Cut 15 lady fingers in 3 sections.
  8. Pour Ice Cream mixture in machine.
  9. Turn machine on and after 10 minutes pour cookies in. Continue for 20 more minutes.
  10. Spread Ice Cream in air tight Tupperware, smooth with spatula and dust with cocoa powder.
  11. Freeze 4 hours or overnight.

Nutella Espresso Sauce:

  1. In a small saucepan whisk together 1/2 cup Toddy brewed Espresso and salt, over medium heat, until dissolved, stirring occasionally.
  2. Whisk in Nutella until blended.
  3. Remove from heat and allow to cool. Place in squirt bottle. Set in refrigerator to cool for 20 minutes,

Whipped Cream:

  1. In a chilled mixing bowl mix ingredients together.

Now once all ingredients are complete. Plate first with 2 Scoops Ice cream, then apply whip cream via pastry bag and finally, drizzle sauce on sundae.
Garnish with one lady finger.

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