Name: Tiramisu Ice Cream Cake Recipe
Prep time: 60 min
Ingredients: 6 egg yolks; 3/4 cup 150g sugar; 1 2/3 cups 375g mascarpone cheese; 1½ cups 360 ml heavy cream; 1½ teaspoons vanilla extract; 1/4 cup 50g sugar; 1 cup 240 ml boiling water; 4 teaspoons coffee; 2 tablespoons amaretto liquor or brandy (I used chocolate liquor); 12-16 ladyfingers (savoiardi cookies); Cocoa powder

Tiramisu Ice Cream Cake Recipe

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Homemade tiramisu ice cream cake recipe. Light, delicious and delicate ice cream with the flavors of the famous Italian dessert. If you are an TIRAMISU lover you will definitely love this ice cream.

A rectangular slice of tiramisu semifreddo is displayed on a white dish. The dessert features creamy layers interspersed with small pieces of sponge cake. The top is dusted with cocoa powder, and two slices have been cut from the main loaf, showing its interior.

Tiramisu Ice Cream Cake Recipe

4 from 21 votes

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Prep Time 1

WORK TIME 30

DIFFICULTY Medium

Cuisine Italian

Servings yields

Ingredients

6 egg yolks
¾ cup 150g sugar
1 ⅔ cups 375g mascarpone cheese
1½ cups 360 ml heavy cream
1½ teaspoons vanilla extract
¼ cup 50g sugar
1 cup 240 ml boiling water
4 teaspoons coffee
2 tablespoons amaretto liquor or brandy I used chocolate liquor
12-16 ladyfingers savoiardi cookies
Cocoa powder

Instructions

DIRECTIONS

1. In a large bowl whisk boiling water with coffee and liquor. Set aside to cool.
2. Fill a saucepan with 2-3 inches of water. Place over medium heat-high heat. When boiling reduce the heat to low.
3. In medium size heatproof bowl place egg yolks and sugar. Set the mixing bowl over the saucepan (when the water barely simmering) and start whisking. Make sure the bottom of the bowl does not touch the water. Keep whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). remove the bowl from heat and let cool.
4. In a large bowl place mascarpone, heavy cream, vanilla and sugar. Whip to stiff peaks.
5. Gradually fold the cream into egg yolk mixture. Mix until smooth.
6. Line a loaf tin with plastic wrap. Pour 1/3 of the mixture into the tin and spread evenly, dip half of the ladyfingers in the coffee mixture and line them in the tin. Pour another 1/3 of the cream over the cookies, dip and line the remaining ladyfingers. Pour the remaining 1/3 of the cream and spread evenly. Cover with plastic wrap and freeze for at least 8 hours.
7. Before serving release from the tin, remove the plastic wrap and dust with cocoa powder.