Tiramisu Ice Cream Cake Twist (Print Version)
# Ingredients:
01 -
1 pint (2 cups) vanilla or mascarpone-flavored ice cream, softened
02 -
1 pint (2 cups) coffee ice cream, softened
03 -
20–24 ladyfinger cookies (savoiardi)
04 -
1/2 cup strong brewed coffee, cooled
05 -
2 tbsp coffee liqueur or espresso (optional)
06 -
2 tbsp cocoa powder
07 -
1/4 cup mini chocolate chips or chocolate shavings (optional)
08 -
Whipped cream, for topping
# Instructions:
01 -
In a shallow bowl, mix brewed coffee with optional coffee liqueur or espresso.
02 -
Quickly dip each ladyfinger into the coffee mixture, ensuring not to soak too long.
03 -
Line a loaf pan or springform pan with parchment paper or plastic wrap.
04 -
Layer dipped ladyfingers on the bottom of the prepared pan.
05 -
Spread the softened coffee ice cream over the ladyfingers and smooth the layer evenly.
06 -
Add another layer of dipped ladyfingers over the coffee ice cream.
07 -
Spread the softened vanilla or mascarpone ice cream over the top layer of ladyfingers.
08 -
Dust with cocoa powder and sprinkle mini chocolate chips or chocolate shavings on top.
09 -
Cover and freeze the cake for at least 4 hours or overnight until firm.
10 -
Before serving, allow the cake to sit at room temperature for 10 minutes to soften slightly. Slice and serve with whipped cream and extra cocoa powder if desired.