Description
This Tiramisu Ice-Cream Layer Cake combines the rich flavors of traditional tiramisu with the creamy goodness of ice cream. With coffee-soaked sponge fingers, vanilla and coffee ice cream layers, and a dusting of cocoa, this no-bake dessert is perfect for summer or any special occasion.
Ingredients
For the Cake:
500ml store-bought vanilla ice cream, softened
¼ cup (60ml) coffee-flavored liqueur
¼ cup (60ml) strong espresso coffee, cooled
12 sponge finger biscuits (ladyfingers)
500ml store-bought coffee ice cream, softened
Dutch cocoa, for dusting
Instructions
Prepare the Sponge Fingers:
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In a shallow dish, combine the coffee-flavored liqueur and cooled espresso coffee. Briefly dip each sponge finger biscuit into the coffee mixture for a couple of seconds, ensuring they’re soaked but not soggy.
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Arrange the soaked sponge fingers in the bottom of a 9-inch round cake pan to form the base layer. Trim the biscuits as necessary to fit.
Layer the Vanilla Ice Cream:
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Spread the softened vanilla ice cream evenly over the soaked sponge fingers, smoothing it out with a spatula.
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Place the pan in the freezer for 30 minutes to firm up the vanilla ice cream layer.
Layer the Coffee Ice Cream:
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After the vanilla ice cream has set, spread the softened coffee ice cream evenly over the vanilla layer.
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Add another layer of soaked sponge fingers on top of the coffee ice cream, gently pressing them into the ice cream.
Freeze the Cake:
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Cover the cake pan with plastic wrap and place the cake in the freezer for at least 4 hours, or preferably overnight, to allow it to firm up completely.
Dust with Cocoa:
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Once the cake is fully frozen, dust the top with Dutch cocoa powder using a fine mesh sieve for an elegant finish.
Serve:
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Let the cake sit at room temperature for 5-10 minutes before slicing. Serve and enjoy the creamy, coffee-flavored layers!
Notes
Variations:
Add Chocolate Shavings: For an extra indulgent touch, top the cake with chocolate shavings or mini chocolate chips before freezing.
Layered Chocolate Ice Cream: Swap the vanilla ice cream with chocolate ice cream for a different flavor profile.
Liqueur Substitution: Try Baileys Irish Cream or Kahlúa for a twist on the classic.
Storage: Store the Tiramisu Ice-Cream Layer Cake in the freezer, tightly covered with plastic wrap or foil, for up to 1 week.
Reheating: This cake is best served frozen, so no reheating is necessary. Let it sit at room temperature for a few minutes before slicing to allow it to soften slightly.
- Prep Time: 20 minutes
- Category: Dessert, Cake
- Method: No-bake, Freezing
- Cuisine: Italian-inspired
