Tiramisu Ice Cream Layer Cake

4.6 from 9 votes

Tiramisu Ice Cream Layer Cake

Tiramisu Ice Cream Layer Cake is a no-bake, no-churn, frozen version of everyone's favorite tiramisu. It consists of layers of ladyfingers soaked in coffee syrup and layered with vanilla and coffee mascarpone ice cream.

Author: Jaja Bakes

Course: Dessert

Cuisine: Italian

Servings: 8

Prep Time25

Cook Time10

Additional Time30

Total Time1 5

Ingredients

16 ladyfingers
Cocoa powder, for dusting

Coffee Syrup

1/2 cup (120 ml) hot water
1-2 tbsp instant coffee
2 tbsp castor sugar
2 tbsp liqueur

Mascarpone Ice Cream

3 egg yolks
1/3 cup (67 gr) castor sugar
8 oz (225 gr) mascarpone cream, softened
1 cup (240 ml) heavy whipping cream
1/2 tsp vanilla extract
2 tbsp liqueur
1-2 tbsp instant coffee
2 tbsp hot water

Instructions

Coffee Syrup

In a small bowl, combine hot water, instant coffee, castor sugar, and liquor until well incorporated. Cool completely before using. Set aside.

Mascarpone Ice Cream

In the heatproof mixing bowl, add egg yolks and castor sugar and start whisking with a hand whisk or handheld electric mixer until well incorporated.
Set the bowl over the saucepan of simmering water (bain-marie). Keep whisking the eggs until they reach 154-160F/68-70ºC with a digital thermometer. Make sure to keep whisking the eggs because the temperature is close enough to turn them into scrambled eggs. The cooked mixture should be pale, thick, and smooth. Once the mixture reaches 154-160F/68-70ºC, immediately remove the bowl from the saucepan and let it cool slightly.
While waiting for the egg mixture to cool, whisk the heavy whipping cream and vanilla extract with a hand whisk or hand mixer until the cream starts to thicken and stiff peaks form. Set aside.
In a large bowl, soften the mascarpone cheese. Add the egg mixture and liqueur. Whisk until well combined. Add half of the whipped cream and fold the mixture until well incorporated. Add the remaining whipped cream and fold again until the mixture is well combined.
Divide the mascarpone mixture into two bowls evenly.
In a small bowl, combine instant coffee with hot water until the coffee is dissolved. Pour the coffee mixture into a bowl of the mascarpone mixture and fold with a spatula until well incorporated. Now, you have a bowl of the vanilla mascarpone mixture and a bowl of the coffee mascarpone mixture. Refrigerate the mixture until using it.

Assemble

Line a 9.5x5x3-inch/24x12x7 cm pan with a cling wrap.
Pour vanilla mascarpone mixture into the lined pan. Level the top with a spatula. Tap the pan on the work surface to remove air bubbles. Freeze for 30 minutes. This is your bottom layer.
One at a time, gently dip both sides of ladyfingers into the coffee syrup, then place over the top of the mascarpone mixture. I use 8 ladyfingers for this layer.
Pour coffee mascarpone mixture on top. Level the top with a spatula. tap the pan on the work surface to remove air bubbles.
One at a time, gently dip just the bottom of the remaining ladyfingers into the coffee syrup. Place over the top of the coffee mascarpone mixture with the soaked part on the bottom.
Cover the pan with a cling wrap. Freeze for at least 4 hours or overnight until firm.
Run a knife along the edges of the pan to loosen the ice cream from the mold if necessary. Gently remove the ice cream cake from the pan and discard the cling wrap.
Dust the top with cocoa powder before serving. To cut the ice cream cake easily, make sure to warm the knife into hot water and wipe it clean before each cut. Enjoy.

Notes

Use 1 tbsp instant coffee for coffee syrup and coffee mascarpone ice cream for moderate coffee flavor. Use 2 tbsp instant coffee for super-strong coffee flavor.

Use decaf coffee for a caffeine-free tiramisu ice cream.

Liqueur option for Tiramisu: Marsala wine, dark rum, brandy, coffee-flavored liqueur like Kahlua, or almond liqueur like Amaretto.

Nutrition

Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.