Creamy Tiramisu Pops
Easy freezer pops inspired by the popular Italian treat Tiramisu. These creamy dreamy pops are fun to make and even more fun to eat, with a strong espresso flavor and a little punch of booze!
Summertime is the perfect opportunity to consume frozen treats by the fist-full.
We’ve been in Italy for two weeks now and have made a valiant effort to consume every creamy dessert in site, to make the most of our Estate d’Italia (Summer of Italy.) We figure, we’re walking so much from historic site to historic site, that surely we’re burning off all these decadent treats.
You know, tiramisu loosely means “pick me up” in Italian… We’re needing a little pick me up after all the walking and site-seeing.
Guys, touring Italy is really hard work. *wink*
So today I have an Italian-inspired pick me up for all of us, cold creamy Tiramisu Pops with a hefty kick of espresso and liquor.
These luscious popsicles start out with a rich silky tiramisu base made with luxurious mascarpone cheese, cream, and dark espresso. Then individual ladyfingers are soaked in Kahlua (a coffee flavored rum) and placed in popsicle molds with the base and wooden sticks.
I topped each pop with fine chocolate shavings and froze them for at least 3 hours.
When they slide out of the molds, each tiramisu pop is a cool reminder that the good things in life aren’t always complicated. Sometimes, they are splendida… simple, smooth, elegant, and on a stick.
My hope is that whereever you are this summer, you take the time to pop some creamy popsicles in the freezer and savor the season for what it is. A time for togetherness, for relaxing, and for making memories.
All of these preferably with a cold treat in hand!
Enjoy your summer.
I’ll see you on Wednesday!
More Summer Popsicle Recipes
Roasted Strawberry Red Wine Pops – Pastry Affair
Cherry Bomb Coconut Milk Pops – White on Rice Couple
- Place the mascarpone cheese and sugar in a large bowl. Use an electric mixer to beat the mixture until smooth, then slowly incorporate the cream, water, and espresso, until smooth.
- Pour the mixture into popsicle molds, until they are 2/3 full. Then pour the Kahlua into a shallow bowl. Dip each ladyfinger into the Kahlua for 5 seconds per side, then press one down into the center of each popsicle mold. Add a popsicle stick to each pop and gently tap the mold on the counter to help everything settle into place.
- Use a veggie peeler to shave chocolate curls over the base of each popsicle. Freeze the tiramisu pops for at least 3 hours, but the longer the better. When ready to serve, flip the mold over and run the bottom of each pop under hot water for a few seconds. Then gently pull each pop out of the mold.
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