Tiramisu Icebox Cake Recipe
A delicious No Bake Icebox Cake Full of Coffee & Italian Flavor
Equipment
- 8 x 8 baking dish
- electric hand mixer
- shallow dish & a large mixing bowl
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8oz) tub mascarpone cream
- (substitute: 7oz cream cheese & 2 TBS sour cream)
- 4 cups cold strong coffee or espresso
- 24 pcs lady fingers or substitute biscotti (original flavor)
- 2 TBS cocoa powder
Instructions
- In a large mixing bowl using an electric hand mixer on medium speed beat heavy whipping cream for 1 minute. Add in powdered sugar and vanilla extract. Beat until soft peaks form (5 minutes or so). Add in Mascarpone cream and mix until just combined (Don't over mix). Set aside.NOTE: (To substitute for mascarpone cream, combine 7oz softened cream cheese with 2 TBS sour cream. This will give you the consistency needed.)
- Pour coffee into a shallow dish (the size that will fit lady fingers or the biscotti). Place one ladyfinger or biscotti into coffee and turn it around to coat all sides quickly. Place into bottom of 8 x 8 baking dish. (The coffee will soak fast so you will need to move quickly with this step so the coffee doesn't get to soggy.) Finish filling bottom of baking dish with rest of coffee soaked biscotti.
- Spoon 1/2 of the mascarpone cream mixture on top of the coffee soaked ladyfingers/biscotti and smooth out.
- Prepare the last layer of coffee soaked biscotti/ladyfingers placing in a single layer on top of the cream mixture in baking dish. Top with rest of cream mixture and evenly smooth out.
- Dust top of cream topping with cocoa powder to cover completely the cream topping.
- Refrigerate for at least 4 hours to overnight to set up. Enjoy.
Absolutely amazing and delicious!
Thank you.