The Sunday Slow Scoopers selection this week was Krista's choice of Tiramisu ice cream. Great choice, Krista.
Rich with marcapone, and yummy with both Kahlua and brandy, this ice cream has a ripple of fudge. Brad thought it was a hit, and it wasn't too chocolaty for me either.
Don't you love my mom's ice cream spoon/forks?
I served it with Diva's "Tiramisu Brownies".
Judy's recipe for Tiramisu Brownies:
1 c. all-purpose flour
1 t. baking powder
1/2 c. butter
4 oz. bittersweet chocolate
1 c. sugar
2 t. instant espresso coffee or espresso powder
Melt chocolate with butter over low heat. Stir and let cool. Combine flour and baking powder. In another bowl whisk eggs with sugar until light. Add flour mixture, espresso, and chocolate. Make "Marscpone Swirl".
6 oz. marscapone
1/2 c. sugar
2 T. flour
Whip marscapone with sugar. Add eggs, one at a time. Stir in flour. Pour brownie mixture into a greased 9x9" pan. Cover with marscapone cream. Swirl with a skewer.
Bake at 350 for 40 min.