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.
Total time
25 min
Prep
25 min
Cook
0 min
Difficulty
hard
Cuisine
Italian
vegetarian
Ingredients
300mldouble cream, whipped
250gmascarpone
4 tbspicing sugar
200mlespresso, cooled
3 tbspcoffee liqueur
24savoiardi biscuits
cocoa powderfor dusting
Instructions
1
Beat mascarpone and icing sugar until smooth.
2
Fold in whipped cream.
3
Combine espresso and liqueur.
4
Dip biscuits briefly. Line the base of a loaf tin.
5
Spread half the cream mixture.
6
Second layer of dipped biscuits.
7
Top with remaining cream.
8
Freeze minimum 4 hours.
9
Dust with cocoa before serving.
10
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.
Calories
366
Protein
1.4g
Fat
36g
Carbs
9.4g
Fiber
0g
Sodium
20mg
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