Frozen Tiramisu

• 1/3 cup sliced almonds, toasted lightly
• 3/4 cup granulated sugar
• 2 tbsp instant coffee, dissolved in 2 tbsp boiling water
• 1/2 cup coffee liqueur (Kahlua or Tia Maria)
• 1 1/4 cups heavy cream
• 1 1/2 cups powdered sugar, sifted
• 9 oz mascarpone cheese
• 14 None Ladyfinger cookies
• 1 tbsp cocoa powder

1. Line base and sides of a 7x3 1/2 inch loaf pan with parchment paper, extending paper 2 inches over sides.
2. To make the praline, lightly oil a baking tray. Sprinkle almonds over tray. Combine sugar and 1/4 cup water in a small saucepan. Stir over low heat until sugar dissolves. Brush down inside of saucepan with a pastry brush dipped in water to dissolve all sugar crystals. Bring to a boil without stirring. Boil for 8-10 mins, or a light caramel color. Quickly drizzle evenly over almonds. Let cool then break into pieces. Transfer 1/2 of praline to a food processor and process to chunky crumbs.
3. Combine coffee and liqueur. Set aside.
4. To make the ice cream, whip heavy cream and powdered sugar to soft peaks. Fold in mascarpone and praline crumbs. Fold in 1/4 cup coffee mixture until just combined.
5. Dip 1 Ladyfinger into remaining coffee mixture then place into base of prepared pan. Repeat with another 5 Ladyfingers, trimming to fit.
6. Spread ice cream mixture over cookies, smoothing top. Dip remaining cookies into coffee mixture and place on top of ice cream. Cover with plastic wrap and freeze overnight.
7. To serve, invert frozen tiramisu onto a chilled plate. Dust with cocoa powder then top with reserved praline.

almonds, sugar, coffee, coffee, heavy cream, powdered sugar, mascarpone cheese, ladyfinger cookies, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/36975 (may not work)