Connoisseur Tiramisu Semifreddo

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10 Ingredients

Number of servings

2L Connoisseur tub classic vanilla ice cream, softened
1L Connoisseur belgium chocolate ice cream, softened
300grams pistachio nougat
1 cup pistachios, roughly chopped
1 cup mascarpone cream
300milliliter cream, whipped
90milliliter espresso
4 figs, quartered
250grams dark chocolate, roughly chopped
250milliliter chocolate sauce

Nutrition per serving

86% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Line a 14 x 24cm loaf tin with baking paper and set aside.

Step 2 of 6

Place Connoisseur Classic Vanilla Ice Cream, pistachio nougat and roughly chopped pistachios into a large bowl and fold to combine. Transfer into loaf tin and using a spatula, smooth the surface. Set in freezer for 2-3 hours.

Step 3 of 6

In the meantime, combine mascarpone, cream and espresso into a large bowl and whisk together. Spoon into the loaf tin, over the frozen vanilla ice cream and using a spatula, smooth the surface. Return to the freezer and allow to set overnight.

Step 4 of 6

For the final layer, spoon Connoisseur Belgium Chocolate Ice Cream into the loaf tin and again, smooth the surface with a spatula. Return to the freezer and allow to set overnight.

Step 5 of 6

To serve, remove loaf tin from freezer and allow to sit for 15 minutes. De-mold with care, turning out onto serving plate.

Step 6 of 6

Remove baking paper and garnish with figs, chopped chocolate and chocolate sauce. Serve immediately.

Cassata Gelato

Difficulty

Licensed

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