prep: 30mins
cook: 30mins, plus 4h freezing time
serves: 20


  • 2L Bulla Creamy Classic Chocolate Ice Cream, softened
  • 250g mascarpone
  • 2 egg whites
  • 2 Tbsp caster sugar
  • 1 cup cold espresso coffee
  • 1/3 - 1/2 cup marsala or creme de cacao
  • 20 sponge finger biscuits
  • finely grated chocolate and berries, to serve

Frozen chocolate tiramisu


  1. Line two 20 x 20cm deep dishes with baking paper, or a large tray approx. 30 x 50cm.
  2. Beat together the softened ice cream and mascarpone until well combined. Beat egg whites until firm peaks, gradually add sugar until smooth and glossy. Fold into the chocolate ice cream mixture. Place in the freezer to prevent melting whilst preparing the biscuits.
  3. Combine coffee and marsala. Dip half the sponge finger biscuits into coffee liquid and line base of the dishes. Spoon over half of the ice cream, then repeat layering with the biscuits.
  4. Spoon remaining ice cream over biscuits, smoothing the top. Cover well and freeze.
  5. Serve slices of tiramisu with chocolate and fresh berries.