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Tiramisu Ice Cream Layer Cake

Tiramisu Ice Cream Layer Cake
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This Tiramisu Ice Cream Layer Cake is a no-bake, frozen version of the beloved Italian dessert. It combines coffee-soaked ladyfingers with creamy mascarpone ice cream in both vanilla and coffee flavors, topped with a dusting of cocoa powder. Perfect for warm days or special occasions, this dessert delivers all the classic tiramisu flavors in a refreshing, indulgent form.

Ingredients

Scale

Coffee Syrup:

  • ½ cup (120 ml) hot water
  • 1–2 tbsp instant coffee
  • 2 tbsp caster sugar
  • 2 tbsp liqueur (e.g., Kahlúa, Amaretto, or Marsala)

Mascarpone Ice Cream:

  • 3 egg yolks
  • ⅓ cup (67 g) caster sugar
  • 8 oz (225 g) mascarpone cheese, softened
  • 1 cup (240 ml) heavy whipping cream
  • ½ tsp vanilla extract
  • 2 tbsp liqueur (optional)
  • 1–2 tbsp instant coffee dissolved in 2 tbsp hot water

Assembly:

  • 16 ladyfingers (savoiardi biscuits)
  • Cocoa powder for dusting

Instructions

Step 1: Prepare Coffee Syrup

In a small bowl, mix hot water, instant coffee, caster sugar, and liqueur until dissolved. Let it cool completely before use.

Step 2: Make Mascarpone Ice Cream

  1. Cook Egg Mixture: Whisk egg yolks and sugar in a heatproof bowl. Place over simmering water (bain-marie) and whisk continuously until thickened and pale, reaching 154–160°F (68–70°C). Remove from heat and let cool slightly.
  2. Whip Cream: In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Set aside.
  3. Combine Ingredients: Soften mascarpone in a large bowl. Gradually fold in the cooled egg mixture and liqueur until smooth. Gently fold in whipped cream in two batches to maintain airiness. Divide the mixture evenly into two bowls.
  4. Flavor Layers: Mix dissolved coffee into one bowl of the mascarpone mixture to create a coffee-flavored layer.

Step 3: Assemble the Cake

  1. Line a loaf pan with cling wrap, leaving overhang for easy removal.
  2. Pour the vanilla mascarpone mixture into the pan as the bottom layer. Smooth with an offset spatula and tap to remove air bubbles. Freeze for 30 minutes.
  3. Dip half of the ladyfingers briefly into coffee syrup and layer them over the frozen vanilla mixture.
  4. Add the coffee mascarpone mixture on top, smooth it out, and tap again to remove air bubbles.
  5. Dip remaining ladyfingers on one side only and place them soaked-side down over the coffee layer.
  6. Cover tightly with cling wrap and freeze for at least 4 hours or overnight.

Step 4: Serve

Remove from freezer and gently lift out using cling wrap overhang. Dust generously with cocoa powder before slicing.

Notes

Serving Suggestions: Serve chilled with a shot of espresso or dessert wine like Vin Santo for an authentic Italian pairing.

Tips & Tricks:

  • Use high-quality mascarpone and fresh eggs for the best flavor and texture.
  • Briefly dip ladyfingers into syrup to prevent them from becoming soggy.
  • Warm your knife in hot water before slicing for clean cuts.

Storage & Reheating:

  • Store tightly wrapped in the freezer for up to five days.
  • No reheating required—serve directly from the freezer after letting it sit at room temperature for five minutes if too firm.

Find it online: https://icecreamin.com/tiramisu-ice-cream-layer-cake/