Tiramisu Ice Cream Cake

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  • Prep 15min
  • Total5hr0min
  • Servings6

A frozen ice cream take on the classic Italian dessert.MORE+LESS-

ByThe Food in My Beard

Updated March 8, 2017


1 1/2

quarts vanilla ice cream


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  • 1

    Put the ice cream into a food processor with the cheese. Process until smooth and combined. Pour half of the ice cream mix into a 13x9-inch baking dish that is lined with parchment paper.

  • 2

    Pour the liquor into a shallow bowl. Dip the ladyfingers in the liquor and arrange to form a layer.

  • 3

    Top with the rest of the ice cream and repeat with the remaining cookies.

  • 4

    Cover and freeze for at least 4 hours or until frozen solid.

  • 5

    Remove from pan and cut into squares.

  • 6

    Garnish with cocoa powder and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Tiramisu was the first dessert I ever got at a restaurant. I was on one of the first dates with my college sweetheart and she asked to see the dessert menu. It was kind of odd to me because I had never done that before, and also because I had just eaten a crazy amount of cannelloni and couldn’t imagine eating anything else.She wanted the tiramisu and said we would split it. I of course obliged, having heard of the dessert, but not knowing what it was.I was in for a big surprise when the dessert came out – I had no idea I would enjoy it so much! Instead of following my original plan of having a bite and then letting her eat the rest, I dove right in, possibly eating more than my share. I don’t think she minded though.One bite of this Tiramisu Ice Cream Cake reminded me of that night. I don’t eat tiramisu very often, and it can sometimes feel out of food fashion, but the flavors are classic for a reason.I initially planned on making Mascarpone ice cream for this dessert, but in the end decided against it and instead tossed some vanilla ice cream into a food processor with the Mascarpone. It worked great!Plate and garnish. Yum!

Recipe Summary

  • 1 3/4 cups sugar
  • 6 tablespoons freshly brewed espresso
  • 2 teaspoons coffee liqueur, such as Kahlua (optional)
  • Vanilla Ice Cream for Tiramisu Ice Cream Cakeor 1 1/2 quarts store-bought, softened
  • Vanilla Ladyfingers
  • John's Coffee Ice Cream or 3 cups store-bought, softened
  • 6 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cornstarch

Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.

Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.

To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.

Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.

Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.

Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.

Recipe Summary

  • 2 tablespoons sugar
  • 1/3 cup hot freshly brewed espresso
  • 1/4 cup Kahlua or other coffee-flavored liqueur (optional)
  • Vanilla Sponge Cake
  • 1/4 cup instant espresso powder
  • 2 quarts coffee ice cream
  • Chocolate Curls

Stir sugar into espresso until dissolved. Stir in liqueur set aside to cool.

Using a long serrated knife, cut cake in half horizontally, making 2 layers. Place 1 layer in the bottom of a 9-inch square baking dish. Using a pastry brush, brush with half the espresso syrup. Sift 2 tablespoons espresso powder over top.

Put 1 quart ice cream into bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until softened spread over bottom cake layer. Top with second cake layer brush with the syrup. Let chill in freezer 20 minutes.

Sift remaining 2 tablespoons ground espresso over cake. Mix remaining quart ice cream in the bowl of an electric mixer until softened. Spread over cake, swirling decoratively. Freeze until firm. Frozen tiramisu can be wrapped in plastic and stored in the freezer up to 3 days. Before serving, garnish with chocolate curls.

The Slow Roasted Italian - Printable Recipes

6 ounces water
1 teaspoon Medaglia D’Oro Espresso Instant Coffee
lady finger cookies (about 24-28 cookies)
1 1/2 quarts good vanilla bean ice cream
2 tablespoons heavy cream
1 teaspoon light corn syrup
1/4 cup semisweet chocolate chips
2 tablespoons chopped hazelnuts or sliced almonds

Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable, about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.

Double line a 9"x5" baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.

Combine espresso powder and water in a microwave safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.

Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.

Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.

Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.

Meanwhile prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.

Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!

DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.

To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright � The Slow Roasted Italian – All rights reserved.

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Tiramisu Ice Cream Cake They say coffee is good for you and chocolate has antioxidants…

Tiramisu Ice Cream Cake makes 1 cake, which can serve 8-10 at once, or 1 over the course of a few days


1 Vanilla Sponge Cake, baked in a 9″ square pan (see below)
2 pints chocolate ice cream, softened (leave container at room temperature for about 10 minutes)
2 pints coffee ice cream (leave container at room temperature for about 10 minutes)
2 cups Mascarpone Cream (see below)
about 1 tablespoon cocoa powder
chocolate curls (made from 6-8 ounces chocolate)


If the ice cream isn’t already softened, place container of chocolate ice cream at room temperature for about 10 minutes while you prep the cake.

Slice the sponge in half horizontally to make two layers. On a flat tray or plate that will fit into your freezer, place a sheet of parchment or foil. Place one cake layer as the base of the tiramisu cake.

Place a 9″-wide sheet of parchment paper or foil in 9″ square cake pan, allowing edges to hang over sides of pan. You will be using the parchment paper to take molded ice cream out of the pan.

Spread softened chocolate ice cream in paper/foil-lined cake pan, making sure the top is smooth and flat. Place pan in freezer to let ice cream harden. While chocolate ice cream layer is hardening, let coffee ice cream soften.

When the chocolate ice cream layer has hardened to somewhat hold its shape, pull the ice cream layer out of the cake pan with the edges of the parchment and carefully place on top of the base cake layer. Press down gently on the ice cream with a wide spatula to anchor the ice cream into the cake. Place in freezer to keep the ice cream from melting.

You can use the same parchment liner or tear/cut a new sheet, and place back into cake pan. Spread softened coffee ice cream in cake pan, again, making sure top is smooth and flat. Place in freezer for coffee ice cream layer to harden.

When the coffee ice cream layer is sufficiently hardened, remove from freezer along with the cake+chocolate ice cream layers. Place second cake layer on top of the chocolate ice cream layer and press it down gently into the ice cream layer. Remove the coffee ice cream layer from the pan and carefully place on top of the second cake layer. Press down gently. Place entire cake back into freezer to allow coffee ice cream to harden, about 15 minutes.

While cake is hardening, make Mascarpone Cream.

Remove cake from freezer. With 2 very large spatulas, carefully move cake to serving platter.

Spread top of cake with Mascarpone Cream. Dust with cocoa powder. Top with chocolate curls.

Serve immediately. Freeze the leftovers.

Vanilla Sponge Cake This is just a very basic vanilla sponge cake adapted from Martha Stewart.


softened butter, for pan
½ cup all-purpose flour, plus more for pan
½ cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
¾ cup sugar
pinch of salt


Preheat oven to 350 degrees.

Butter and flour a 9-inch square baking pan.

In a small bowl, sift together flour and cornstarch.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and ½ cup sugar on high speed until thick and pale, about 5 minutes. Transfer the eggs+sugar mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

Beat egg whites and salton medium speed until whites hold soft peaks (about 2 minutes). With mixer running, slowly add the remaining ¼ cup sugar and beat until incorporated, about 1 minute.

Fold the egg whites into the egg-yolk mixture. In three additions, fold the flour+cornstarch mixture into eggs. Pour cake batter into prepared pan, and smooth the top. Bake until a cake tester inserted into middle comes out clean, about 40 minutes (start checking on the cake at about 35 minutes).

Cool cake in pan for about 15 minutes, then invert to remove from pan and cool completely on rack.

Mascarpone Cream


½ cup mascarpone cheese
1 cup heavy whipping cream
optional: 2-4 tablespoons sugar


Beat mascarpone cheese until light and fluffy, about 60 seconds.

In a separate bowl, whip cream until soft peaks form, slowly adding sugar if you want to sweeten.

Fold whipped cream into mascarpone cheese. Keep chilled.

I can’t recall the first time I realized you could combine ice cream with cake. Intuitive as it may seem, this is actually a radical departure from the food norms I was raised with. Once I realized you can have your cake and ice cream too, there was no looking back. Pie and a slice of cheese? Now that, as Hall & Oates once said in some misguided foray into ebonics, “I can’t go for that.”

Love…sheer, unadulterated, l.o.v.e.

Oh my. Yes, please! This looks both sinful and heavenly :)

Just beautiful. The photography as well as the cake is so very pretty!

What fabulous recipe and photos. Just the photos alone are sending me into diabetic overload.

Oh my goodness my mouth is watering. This Ice cream cake looks absolutely delicious.

this looks amazing! i’m making it now but i’m curious, how well does the mascarpone cream freeze? i’ll be serving this tomorrow, so i’m not sure if i should wait to make the mascarpone cream until right before serving, or if i can assemble the entire cake now and keep it in the freezer over night.

Do the mascarpone tomorrow!

thank you! i followed my instincts and did wait until right before serving. came out PERFECT.

Line a 20cm square baking tin with baking paper. How to line a square cake tins video

Combine the coffee, Kahlua and Marsala in a bowl.

One at a time, briefly dip half of the savoiardi into the coffee mix and use to line the base of the tin.

Layer half of the ice cream on top and then sprinkle with half of the grated chocolate. Repeat these layers, then place in the freezer for 4 hrs or until frozen.

About 30 mins before you will be ready to eat the tiramisu, transfer to the fridge to soften. Cut into squares to serve.

Easy Tiramisu Ice Cream Cake

We didn’t think tiramisu, which rightfully means "pick me up," could get any better until we decided to take the classic Italian dessert and turn it into a decadent ice cream cake.


  • 3/4 cups hot brewed espresso
  • 4 oz sweet Marsala
  • 1/4 cup granulated sugar
  • 24 ladyfingers
  • 6 cups vanilla ice cream
  • 200 g assorted chocolate hazelnut candies (such as Baci or Ferrero Rocher), chopped
  • 1 1/2 teaspoon cocoa powder , sifted

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 140 mg
  • Sugars 51 g
  • Protein 8 g
  • Calories 449
  • Total fat 19 g
  • Potassium 276 mg
  • Cholesterol 118 mg
  • Saturated fat 10 g
  • Total carbohydrate 59 g


Brush inside of 9- x 5-inch loaf pan with water line with 2 overlapping sheets of plastic wrap, leaving 2-inch overhang.

In pie plate or large shallow bowl, whisk together espresso, Marsala and sugar until sugar is dissolved. Let cool completely.

Quickly dip ladyfingers into espresso mixture, turning to coat place on baking sheet. Arrange 8 ladyfingers crosswise in bottom of prepared loaf pan top with 3 cups of the ice cream, smoothing with back of spoon. Sprinkle with half of the chocolates, pressing lightly to adhere. Repeat with 8 of the remaining ladyfingers and remaining ice cream and chocolates top with remaining 8 ladyfingers. Cover with plastic wrap freeze until firm, about 5 hours.

Run paring knife along edges of cake to release from pan lift out onto platter. Remove plastic wrap. Dust cake with cocoa powder. To serve, slice with hot dry knife.

Test Kitchen Tip: Marsala is a Sicilian fortified wine, which, alongside espresso, gives tiramisu its distinct flavour. Be sure to use the sweet version rather than the dry.

Tiramisu ice cream cake with chocolate sauce

For the ice cream cake, pour the espresso coffee and Marsala wine into a bowl. Dip half of the sponge fingers into the coffee and wine mixture (do this quickly so they don't disintegrate). Arrange the soaked sponge fingers in a layer at the bottom of a square freezable dish.

Place the coffee and vanilla ice creams into two separate bowls. Beat each with a wooden spoon until soft, smooth and spreadable.

Spread the coffee ice cream over the soaked sponge fingers.

Dip the remaining sponge fingers in the coffee and wine mixture, as before, then spread over the softened vanilla ice cream.

Dust the surface of the ice cream cake all over with cocoa powder. Place in the freezer to chill for 20 minutes.

Meanwhile, for the chocolate sauce, bring a little water to a simmer in a pan. Suspend a heatproof bowl over the pan (do not allow the base of the bowl to touch the water). Add the plain chocolate pieces and double cream to the bowl and stir until all of the chocolate pieces have melted and the mixture is completely smooth and well combined.

Add the butter and stir until it has melted and the mixture is glossy. Keep warm.

To serve, place a square of the chilled tiramisu ice cream cake into the centre of each of four serving plates. Sprinkle over the grated plain chocolate and drizzle over the hot chocolate sauce.

Tiramisu Ice Cream Cake

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I like to serve ice cream cakes for dessert. They look impressive and are usually easy to make because the most difficult part of the cake is the icecream – which I buy from the store! After someone else has done that part for me, the rest is easy. Of course, there is something very special about home made icecream. So, if you insist, make your own ice cream. It is recommended that you make this the day before you intend to serve it, so that it freezes well.

Watch the video: Tiramisu-islagkage med kaffelikør og kakao (June 2022).


  1. Kedalion

    A great theme

  2. Bureig

    why doesn't it pump

  3. Kat

    Respect for the author. The info turned out to be very useful.

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