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Tiramisu Ice Cream Cake

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A delightful twist on the classic Italian dessert featuring layers of creamy mascarpone ice cream, espresso-soaked ladyfingers, and a dusting of cocoa powder.

Ingredients

Scale
  • 12 oz whole milk (1 ½ cups)
  • 8 oz granulated sugar (1 cup)
  • ½ vanilla bean (or 1 tablespoon vanilla extract)
  • ⅛ teaspoon table salt
  • 6 large egg yolks
  • 16 oz mascarpone cheese
  • 6 oz water (¾ cup)
  • 6 oz granulated sugar (¾ cup)
  • ¼ cup instant espresso powder
  • 6 oz Marsala wine (¾ cup)
  • 28 Italian ladyfingers
  • Cocoa powder for dusting

Instructions

  1. In a saucepan, combine the whole milk, sugar, vanilla bean (or extract), and salt. Heat until the sugar dissolves.
  2. In a separate bowl, whisk the egg yolks until they are pale. Gradually add the warm milk mixture to the yolks, stirring constantly to prevent curdling. Return to heat and cook until slightly thickened.
  3. Remove from heat and mix in the mascarpone cheese using a spatula until smooth and creamy.
  4. In another bowl, dissolve the instant espresso in water, then add the Marsala wine and granulated sugar, stirring until combined.
  5. Dunk each ladyfinger briefly in the espresso mixture, making sure not to soak them too long as they can become mushy.
  6. Layer half of the soaked ladyfingers in a cake pan, then spread half of the ice cream mixture on top.
  7. Repeat the layers with the remaining ladyfingers and mascarpone mixture. Finally, dust the top with cocoa powder.
  8. Freeze the cake until firm, at least 240 minutes before serving.

Notes

For an alternative healthier version, consider using low-fat mascarpone cheese and reducing sugar content.

Nutrition

Keywords: tiramisu, ice cream cake, dessert, Italian, mascarpone

Find it online: https://alexandrarecipes.com/tiramisu-ice-cream-cake/