I don’t know about you, but in this nook of the world, we’re about to be swallowed whole by the sweltering, sticky heat of summer. Thank goodness there’s Popsicle Week to the rescue!
I wanted to create a popsicle that would be indulgent as hell. Don’t get me wrong, I was raised on the humble lemonade-from-concentrate varieties (to say nothing of the neon-coloured freezies used to take over our freezer), and love a fruit-based popsicle too. But I wanted to make the kind of treat that could, if it came down to it, really compete with iced cream. A popsicle for hedonists.
At the same time, summer nights being the long, drawn-out beauties that they are, I didn’t want it to knock you out. Rather, I hoped it would be a little something sweet to keep you going. Although these two desires might seem like an inherent contradiction, there is already a wondrous dessert that happens to be absurdly rich and also whose name literally means ‘pick-me-up’: my friends, the tiramisu.
Now, before I get any irate Italians tweeting at me, I’ll be the first to admit that this isn’t exactly a traditional tiramisu. There are no eggs, for one thing, and the cocoa swirl uses — no, seriously, please don’t yell at me — instant coffee. I borrowed the technique from Tuesday’s tutorial about no-churn ice cream (that is to say, I used a liberal amount of sweetened condensed milk) to ensure a smooth, creamy result, with a little hint of funk that would have come from using a traditional zabaglione. And I threw in some rum for good measure, though had I had any Amaretto kicking around, that would have been perfect too.
In any case, may the humidity gods be ever in your favour, and in the meantime, buon appetito!
For the popsicles:
- 2 tbsp cocoa powder
- 2 tbsp corn syrup
- 1 tbsp instant coffee granules
- 1/4 cup boiling water
- 1 1/2 cups mascarpone
- 1 cup sweetened condensed milk
- 1/2 cup whipping (or table) cream
- 2 tbsp dark rum
- pinch of salt
For the coating:
- 165g (roughly 1 cup finely chopped) dark chocolate
- 7 tbsp coconut oil
- pinch salt
- 1/4 cup crushed savoiardi cookies (or biscotti, cantucci, or any hard Italian cookie you like)
For the popsicles:
In small bowl, whisk together cocoa, corn syrup, and coffee. Whisk in boiling water until combined.
In large bowl, whisk together mascarpone, sweetened condensed milk, cream, rum, and salt until smooth. Transfer mixture to container with pouring spout.
In popsicle molds, alternately layer cocoa and mascarpone mixtures; use knife to gently swirl once or twice. Freeze overnight.
For the coating:
Cover large baking sheet with parchment paper and set in freezer. In small saucepan, melt chocolate, oil, and salt together over low heat, stirring constantly, until smooth. Remove from heat and transfer to tall measuring cup or glass.
Allow popsicles to soften for a minute or two at room temperature, until they slide out of their molds. Working one popsicle at a time, dip into coating, sprinkle with crushed cookie, and transfer to prepared baking sheet. Return sheet to freezer and allow to chill until hardened.
* The coating will make more than you need, but any less and it's tricky to dip the popsicles. Store leftovers in a sealed container, and use in iced coffee, or drizzled over ice cream, pancakes, or waffles. If mixture hardens, gently re-heat until smooth.
Amount Per Serving: Calories: 530 Total Fat: 45g Saturated Fat: 28g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 102mg Sodium: 379mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 0g Sugar: 24g Sugar Alcohols: 0g Protein: 6g