Tiramisu Icebox Cake Recipe
14 February –
Somehow both rich and decadent and light and fluffy, tiramisu is a stalwart of dessert menus.
Somehow both rich and decadent and light and fluffy, tiramisu is a stalwart of dessert menus. From the rich flavors of espresso to the soft clouds of whipped mascarpone, this is an opulent dessert favored by Italians that doesn’t take itself too seriously. While this would be an excellent way to finish your dinner, the caffeine kick makes it the perfect companion to your morning cup of coffee.
Ingredients
1 ¼ cups heavy whipping cream
8 ounces mascarpone
1/3 cup granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon almond extract
1 teaspoon kosher salt
26-28 ladyfinger cookies
1 ½ cups strongly brewed espresso, cooled
3 ounces dark chocolate, grated or shaved
Method
01
To the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, mascarpone, sugar, cocoa powder, almond extract, and salt. Slowly increase the speed of the mixer to medium and beat to stiff peaks.
02
Add ½ cup of the whipped cream mixture to the bottom of an 8×8 pan and spread evenly in a thin layer to all edges. Working quickly, dip the ladyfingers into the espresso one by one, making sure both sides are coated but leaving them in the espresso for no more than 1-2 seconds. Snuggly layer the ladyfingers in a single layer over the bottom of the dish, trimming the ends from the ladyfingers if needed so they nestle tightly in the pan.
03
Top with a heaping cup of whipped cream mixture, spreading evenly to cover, and sprinkle with about half of the shaved chocolate. Dip more ladyfingers in espresso, creating another layer of cookies, then repeat with another heaping cup of whipped cream and the remaining chocolate shavings.
04
Cover tightly in plastic wrap and refrigerate for at least 4 hours or up to 48 hours. Serve in large scoops.
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