Frozen Icebox Tiramisù Style

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Icebox Tiramisu

“The “Petit Beurre”, or “Véritable Petit Beurre”, also known under the initials “VPB”, is a kind of shortbread from Nantes, that is best known in France. Le Petit Beurre LU was invented by Louis Lefèvre-Utile in 1886. A cookie cutter in the form of Petit Beurre was made on September 8, 1886. But Louis Lefèvre did not file the trademark “Petit Beurre LU” until April 9, 1888 to the Nantes Commercial Courts.

The characters of the writing are intended to be a reminder of the writing books that the grandmother of one of the creators of Le Petit Beurre would read. The biscuit is watered with milk before baking to get a “homemade” look.” (Source: Wikipedia)

Icebox Tiramisu

In Greece, Papadopoulos family was the first to introduce cookies such as Petit Beurre. The family consisting of the mother and her sons were making cookies in Istanbul in their home kitchen. After Greece lost the war with Turkey along with the thousands of Greek refugees coming from Turkey, the family arrived at Piraeus port. They decided to sit to a coffee shop to rest a bit and drink something and there they found out that Greeks had absolutely no idea what a cookie was.

Icebox Tiramisu

 

Just like all the other refugees, without any money, they reside to a home that government provided for them. There they start baking, what else, their cookies. The mother is making and baking the cookies and the children sell them in bulk. Slowly but steadily the family expands and creates a small industry making cookies. During World War II the industry supplies the army with salty cookies as they are easy to transport and they do not need any special conservation.

Icebox Tiramisu

In 1972, they create the Caprice, a cigar like sweet filled with praline that is sold today in over 40 countries around the world. The company has gained many international awards for its quality of products and today its products are sold everywhere.

These last days temperature hit 45° C / 113°F. It was one of the hottest periods in ten years and I thought that a frozen sweet should be the best remedy for such weather. I made this frozen icebox making a tiramisu cream and using Petit Beurre cookies from Papadopoulos brand covered with dark chocolate. If you cannot find them you can use any cookies you like. It was absolutely divine!

Icebox Tiramisu

 

5.0 from 4 reviews
Frozen Icebox Tiramisù Style
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 200 gr. / 7 oz. mascarpone
  • 250 ml / 8.5 fl oz. heavy cream 35% fat
  • 1 tsp espresso powder
  • 2 tsp water
  • 2 tbsp Kahlua
  • 6 to 7 tbsp caster sugar
  • 1 cup prepared espresso coffee
  • About 30 Petit Beurre cookies covered with dark chocolate on one side
  • Cocoa powder to dust and ground chocolate
Instructions/ Εκτέλεση
  1. Prepare the espresso and let it cool down.
  2. Take the mascarpone cheese and with a spatula mix to make it soft.
  3. In your stand mixer whisk the heavy cream until soft picks are formed.
  4. Add the sugar and mix just until to incorporate.
  5. Mix the espresso powder with the 2 tsp of water to make a thick coffee liquid.
  6. Pour it to the heavy cream along with the Kahlua and mix gently with your hand.
  7. Pour the cream to the cream cheese and whisk gently to incorporate.
  8. Take a round deep pan and cover its inside with cling film.
  9. Put a layer of the batter on its bottom.
  10. Cover its rounded sides with Petit Beurre cookies after you gave bathed them in the prepared coffee.
  11. Pour all the cream inside the pan and put the rest of the bathed cookies in lines just like in the pictures.
  12. Cover and freeze for about an hour or two.
  13. Remove from the freezer, let it stand for about 10 to 15 minutes, dust with cocoa powder and chocolate and serve.

 
5.0 from 4 reviews
Παγωμένο Γλύκισμα με Μπισκότα Στυλ Τιραμισού
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Επιδόρπιο
Ingredients/ Συστατικά
  • 200 γρ. μασκαρπόνε
  • 250 ml κρέμα γάλακτος 35% λιπαρά
  • 1 κ.γ. σκόνη καφέ espresso
  • 2 κ.γ. νερό
  • 2 κ.σ. Kahlua
  • 6-7 κ.σ. ζάχαρη άχνη
  • 1 φλ. καφέ espresso
  • Περίπου 30 πτι μπερ με μαύρη σοκολάτα
  • Σκόνη κακάο και τριμμένη σοκολάτα
Instructions/ Εκτέλεση
  1. Προετοιμάστε τον espresso και αφήστε να κρυώσει τελείως.
  2. Πάρτε το μασκαρπόνε και με μια σπάτουλα ανακατέψτε ώστε να είναι μαλακό.
  3. Στο μίξερ σας χτυπήστε ελαφρά την κρέμα γάλακτος μέχρι να γίνει σαν γιαούρτι.
  4. Προσθέστε τη ζάχαρη και ανακατατέψτε μέχρι να ενσωματωθεί.
  5. Ανακατέψτε τη σκόνη του εσπρέσο με 2 κ.γ. νερό να γίνει ένα παχύ καφέ υγρό.
  6. Ρίξτε το στην κρέμα μαζί με την Kahlua και ανακατέψτε απαλά με μια σπάτουλα.
  7. Ρίξτε την κρέμα στο τυρί κρέμα και ανακατέψτε ελαφρά ίσα για να ενσωματωθούν.
  8. Πάρτε ένα βαθύ στρογγυλό ταψί και καλύψτε το εσωτερικό του με μεμβράνη.
  9. Απλώστε μια λεπτή στρώση από το μίγμα στον πάτο.
  10. Βουτήξτε στον καφέ τα μπισκότα και βάλτε τα γύρω γύρω στα τοιχώματα.
  11. Ρίξτε το μίγμα του τιραμισού και μετά τοποθετήστε τα μπισκότα αφού τα έχετε και αυτά βοθτήξει στον καφέ δημιουργώντας ένα σχέδιο όπως στις φωτογραφίες.
  12. Βάλτε στην κατάψθξη για μία με δύο ώρες.
  13. Βγάλτε το 10 με 15 λεπτά πριν το σερβίρετε και πασπαλίστε με κακάο και σοκολάτα.
  14. Σερβίρετε.

 

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