Semi-frozen Tiramisu Cream

5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Course Dinner
Cuisine European
Servings 4 people


for the tiramisu cream:

  • 1 Pt. Dr. Oetker Tiramisu Cream
  • 200 ml Milk
  • 100 ml Liquid cream
  • 1 Pcs Finished espresso cooled

for the walnuts:

  • 100 g Walnuts
  • 60 g Sugar
  • 60 g Water


  • Bought chocolate sauce or made it yourself
  • Some whipped cream
  • 3 Pcs Crumbled caramel biscuits
  • Cocoa powder for decoration


  • Prepare the walnuts the day before. Bring the water with the sugar to a boil in a coated pan. Add walnuts. Now it's time to watch out and stir again and again. Once the water has evaporated, the nuts will crumble. Keep stirring until the sugar starts to melt. The nuts will then turn brown and shiny. It takes a while. Be careful with the heat so it doesn't get too dark. Place baking paper or foil on a suitable surface and pour the finished nuts from the pan onto it. Be careful, it's very hot. Let cool and then break or chop a little. You don't need all the nuts, but don't worry, they won't get old. Addictive.
  • Pour the cold espresso into a mixing beaker and fill up to 100 ml with the cream. Add the milk and finally the cream powder. Mix briefly once, then beat with the hand mixer for 3 minutes at the highest level. Line a flat bowl or jar with cling film and pour in the finished cream. Place in the freezer for 3 - 4 hours.
  • Now it can be served. If you like, you can use the cocoa powder and a cake fork to make a pretty decoration on the plate. (see picture) To do this, put the fork on the plate. Put the cocoa in a small sieve and let the cocoa trickle onto the fork by tapping the sieve lightly. Then remove the fork again. Make a trail with the crumbled biscuits (see picture)
  • Turn the semi-frozen cream out onto a plate, peel off the foil and cut into slices. Place on the plates. A dab of whipped cream, the nuts and the chocolate sauce make the whole thing perfect.
  • Serve the remaining sauce and walnuts separately.
  • It was delicious.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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