I’m sure it’s obvious by now how much I love this series – I hope you all do too!

tiramisu popsicles

This week’s pop comes straight from the talented Stef over at Cupcake Project. Set aside some time with this blog – it is a fabulous resource for easy, accessible and DELICIOUS recipes and tutorials.

tiramisu popsicles

A friend of Conor’s suggested the idea of a tiramisu pop last year, and I’d been thinking about it ever since. If you’re not familiar with it, tiramisu is an Italian dessert that originated in the Veneto region of Italy (in the 60’s or 70’s, depending on the source).

It consists of coffee-soaked lady fingers layered with a whipped mixture of eggs, sugar and marscapone, and topped with a dusting of cocoa powder. I had it for the first time in Venice, where I visited as an architecture student studying in Rome during my junior year. It is delicious and I knew it would make an equally tasty pop.

tiramisu popsicles

But how?

Fortunately for us, Stef figured it out – and these pops are as tasty as they are pretty.

tiramisu popsicles

Tiramisu Popsicles
adapted from Cupcake Project

1/2 cup brewed coffee
7 tablespoons sugar, divided
2 teaspoons vanilla, divided
1 tablespoon rum (optional)
3 egg yolks, room temperature
2/3 cup whole milk, divided
8 ounces marscapone cheese

cocoa powder (for dusting)

Make the coffee layer: in a small saucepan, over very low heat, whisk the coffee and 1 tablespoon sugar till sugar is completely dissolved. Remove from heat and whisk in 1 teaspoon vanilla and the rum (if using). Pour evenly into 7 popsicle molds (if you’re using this one – if not, eyeball about 1/4 – 1/3 of the way up). Freeze for an hour, till slushy but not frozen solid.

Make the marscapone layer: Whisk the egg yolks in a medium saucepan, till emulsified. Continue to whisk and add remaining 6 tablespoons sugar. Place pan over low heat and add 1/3 cup milk. Whisk constantly till mixture boils and – continuing to whisk – boil for one minute. Transfer custard to a small bowl set over a bowl of ice to cool it down quickly (about 10 minutes). Whisk in the marscapone cheese, remaning 1 teaspoon vanilla and 1/3 cup milk. Pour mixture evenly over your frozen coffee layer. Add your popsicle sticks and freeze overnight.

To release the pops, hold molds briefly under hot water and return to the freezer till ready to serve, dusting with cocoa powder just before serving.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Want ALL the popsicles? Check out my Popsicles Pinterest board!

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