Tiramisu Ice Cream Cake – Recipe for the Best Tiramisu Ice Cream Cake with Coffee Brownie, Ladyfingers, Mascarpone Ice Cream and Cocoa Dusting.
This ice cream cake is one of my favourites. It tastes absolutely incredible with its fudgy coffee brownie base, ladyfingers dipped in coffee, amaretto and cocoa, and the creamiest ice cream made with mascarpone, vanilla, condensed milk and heavy cream.
Once the cake has been in the freezer, it’s topped with cocoa and grated dark chocolate. It can be served right away after resting at room temperature for 15–20 minutes, or you can place it back in the freezer until serving.
I’ve made quite a few different tiramisu recipes by now:
Tiramisu brownie with mascarpone mousse
The tiramisu ice cream cake is a perfect dessert to serve for guests, for example on New Year’s Eve. It can easily be prepared a few days—or even a couple of weeks—in advance, so it’s simple to take it out of the freezer shortly before serving and just finish it with a dusting of cocoa and some chocolate. The amaretto can easily be omitted if you’re not into the strong liqueur flavour. Enjoy!
Tiramisu ice cream cake
Ingredients
Coffee brownieInstructions
Coffee brownie
Preheat the oven to 180°C (fan).
Line the bottom of a 23 cm springform pan with parchment paper and grease the sides with butter.
Melt the chocolate, butter, and coffee in a saucepan over low heat. Once melted, whisk in the sugar. Remove the pan from the heat and stir in the eggs. Finally, add the flour and mix until the batter is smooth.
Pour the batter into the pan and bake for about 20–25 minutes. The cake should feel slightly underbaked when it comes out of the oven, as it will set when chilled. Chill the brownie base in the refrigerator for 2 hours.
Mascarpone Ice Cream
Split the vanilla pod and scrape out the seeds. Combine the vanilla seeds, mascarpone, and powdered sugar in a bowl and whisk together. Add the condensed milk and some of the cream while continuing to whisk. Then add the remaining cream and whisk until the mixture forms soft peaks and becomes firmer.
Mix the coffee, cocoa, and amaretto together. Dip the ladyfingers into the coffee mixture.
Line the inside of the springform pan with acetate cake collar/plastic wrap. Arrange the ladyfingers on top of the brownie base. Pour the mascarpone ice cream over the ladyfingers and spread it evenly. Freeze the cake for at least 8 hours, preferably overnight.
Remove the springform pan and acetate. Place the ice cream cake on a serving plate. Dust with cocoa and grated dark chocolate. Return the cake to the freezer until serving, or let it sit at room temperature for 15–20 minutes before serving. Enjoy!
Please write a comment