Description
A delightful twist on the classic Italian dessert, this Tiramisu Ice Cream Cake features layers of creamy ice cream, coffee-soaked ladyfingers, and a hint of cocoa, perfect for warm days or special occasions.
Ingredients
Scale
- 24 ladyfinger cookies
- 1 cup brewed espresso, cooled
- 2 cups mascarpone cheese
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder for dusting
- 1/2 cup chocolate shavings for garnish
Instructions
- Prepare the espresso by brewing a strong cup and allowing it to cool.
- In a large mixing bowl, whip the heavy cream until soft peaks form, then gradually add powdered sugar and whip until stiff peaks form.
- In another bowl, mix mascarpone cheese and vanilla extract, then fold in the whipped cream until fully combined.
- Dip ladyfinger cookies in cooled espresso and layer half in a 9-inch springform pan, followed by half of the mascarpone mixture. Repeat with remaining ladyfingers and mascarpone mixture.
- Cover the pan with plastic wrap and freeze for at least 4 hours until firm.
- Once frozen, remove from the pan, dust with cocoa powder, garnish with chocolate shavings, slice, and serve.
Notes
- For a gluten-free version, use gluten-free ladyfingers.
- Consider adding coffee liqueur for an adult twist.
- Store in the freezer covered with plastic wrap for up to a week.
- Let the cake sit out for a few minutes before slicing for easier serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Tiramisu, Ice Cream Cake, Dessert, Italian, Summer Treat