frozen tiramisu

Sometimes, when are you sitting in the dentist's office and you don't have your iphone, you read those magazines.
The crumpled, dirty ones that many a child has licked.

I always turn to the recipe section.
Because that's just me.

Usually, it's how to combine a can of condensed cream of chicken with a poached chicken breast and some dried spices and make something bland and dull looking.
(Not that there's anything wrong with a casserole like that.)

But sometimes, you happen upon something that, with some tweaking, could be something interesting.

I like tiramisu.
A lot.
And I like ice cream.
So, here we are.
Enjoy :)

Frozen Tiramisu

Serves 8ish.

Adapted from Family Circle.
1 pint coffee ice cream
3 tablespoons chocolate syrup
1 tablespoon instant espresso powder
1 cup heavy whipping cream
3 ounces fresh ladyfingers
1 tablespoon cocoa powder

Begin by softening the ice cream on the counter for about 10 minutes. 
Combine the chocolate syrup and the espresso powder with one tablespoon warm water in a small bowl.  Set aside.
Whip the heavy cream until stiff peaks form.  Remove all but about a cup of the whipped cream and set aside.
Combine the remaining whipped cream with the softened ice cream until smooth.
Place half the ladyfingers on the bottom of an 8x8" baking dish.
Drizzle with 2 tablespoons of the chocolate-espresso mixture.
*I forgot to do this.  So disregard that picture.  And please do it.*
Spread about one cup of the ice cream mixture over the top.
Top with about one cup of the whipped cream.
Repeat layers (ladyfingers, chocolate-espresso mixture, ice cream, and whipped cream).
Dust the top with the cocoa powder.
Cover with plastic wrap and freeze for at least 4 hours or overnight.
Let soften just slightly before serving and enjoy!