Tiramisu Icebox Cake

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Servings: servings

Calories: 406cal

Equipment

Ingredients

24 ounces boiling water 3 cups, 710 ml
4 teaspoons instant espresso powder
16 ounces cream cheese 453g
12 ounces mascarpone 340g
6.3 ounces powdered sugar 180g, 1 1/2 cups
8 ounces whipped cream 2 cups, 237 ml
4 Tablespoons Amaretto liquor 59ml
14 ounces ladyfinger cookies 400g. two 7 ounce packages
¼ cup unsweetened cocoa powder 20g

Instructions

Place boiling water in a bowl wide enough to dip your lady fingers into and stir in the instant espresso powder. Set aside to cool.
24 ounces boiling water, 4 teaspoons instant espresso powder
In a large bowl with an electric mixer, beat the cream cheese, mascarpone cheese, and powdered sugar mixing until you have a smooth texture that can be spread with an offset spatula or spoon.
16 ounces cream cheese, 12 ounces mascarpone, 6.3 ounces powdered sugar
Fold in the whipped cream until completely combined. Set aside.
8 ounces whipped cream
When the coffee has cooled to the touch, add the Amaretto and stir.
4 Tablespoons Amaretto liquor
TIP - When dipping the ladyfingers into the coffee, my general rule of thumb is no longer that 2 seconds in the coffee or they will get too soggy. Say out loud "dip, turn, remove" as you are dipping the ladyfingers.
Dip each lady finger one by one into the coffee and make an even layer on the bottom of a 13x9 baking dish. Lady fingers should be snug against each other.
After the first row of lady fingers are in place, gently push the ends of the lady fingers from the center of the pan toward the edge of the pan just to make them a little shorter. They should be soft enough to do this, and it will allow enough room for the second row to fit.
14 ounces ladyfinger cookies
Continue the process until the second row of lady fingers is complete.
Drop half of the cream cheese mixture by spoonfuls over the top of the lady finger layer. Carefully spread into an even layer using a rubber spatula or an offset spatula.
Use a fine mesh strainer to gently dust half of the cocoa powder evenly across the top.
1/4 cup unsweetened cocoa powder
Repeat with another ladyfinger layer, another cream cheese layer, and a final cocoa powder dusting.
Cover with plastic wrap and set in the fridge to firm up, at least an hour or overnight.
Just before serving, you can dust a little more cocoa powder on top for presentation, but it's optional.

Author: Amanda Davis

5 from 7 votes

Notes

We whipped 8 ounces of heavy cream to stiff peaks for this recipe. If you need a shortcut, you can use Cool Whip.
If you don't have espresso powder, you can substitute instant coffee granules. You can also brew 3 cups fresh, strong coffee to replace the instant espresso and water. If you have an espresso machine, make 3 cups of Americano!
You can prepare this icebox cake up to 2 days in advance and store it, covered, in the refrigerator.
Feel free to substitute with decaf instant espresso powder if desired.

Course: Desserts

Cuisine: American, Italian

Prep Time30

Chill time2

Total Time2 30

Nutrition