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Tiramisu Ice Cream Cake
A no-churn tiramisu ice cream cake, layering an espresso-soaked biscuit base with rich mascarpone cream until frozen and sliceable.
Ingredients
Instructions
Beat mascarpone and icing sugar until smooth.
Fold in whipped cream.
Combine espresso and liqueur.
Dip biscuits briefly. Line the base of a loaf tin.
Spread half the cream mixture.
Second layer of dipped biscuits.
Top with remaining cream.
Freeze minimum 4 hours.
Dust with cocoa before serving.
Slice while still firm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
