TIRAMISU ICE CREAM CAKE, cold sweet treat easy and quick to make in a short time, a simple recipe perfect for Sunday after lunch or dinner.
The tiramisu ice cream cake is delicious, an ideal dessert to serve on Sunday with a simple cream of whipped cream, mascarpone, and coffee, without eggs, it’s truly delightful, creamy, and good.
The recipe for the tiramisu ice cream cake is prepared in little time, I used ladyfingers but Pavesini or classic petit biscuits are perfect, with just one layer of biscuits and all filling.
You can enrich the dessert as you prefer, great with chocolate chips or a layer of dark chocolate or coffee or chocolate pastry cream.
Follow me in the kitchen today, there’s the tiramisu ice cream cake!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6-8
- Cuisine: Italian
Ingredients
- 15 ladyfingers
- 1 cup whipping cream, 35% fat
- 9 oz mascarpone
- 4 tablespoons instant coffee (or moka coffee)
Preparation
For the recipe, you can use moka coffee but let it cool.
Pour the cream into the mixer and start beating, then add a tablespoon of coffee and continue adding the mascarpone and the other coffee.
Line the base of an 18 cm (7-inch) mold and set aside, then cut the biscuits in half and arrange them along the perimeter of the mold.
Pour some of the cream into the mold and secure the biscuits; if you prefer, make a layer of biscuits dipped in coffee and continue with more cream.
Dust with cocoa and put the dessert in the freezer for a couple of hours.
Bon appétit
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