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Icebox Tiramisu Cake

Photo Credit
margouillat photo/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Cakes and Frostings
Course
Desserts
Preparation Method
No Cook
Sources
Yankee Magazine

Our Icebox Tiramisu Cake is a simple version of the Italian classic. With only a few ingredients, you have a deliciously decadent frozen dessert!

Ingredients
1 cup brewed espresso, cooled
3 tablespoons Marsala wine, coffee liqueur, or rum
28 crisp ladyfingers (also called savoiardi)
2 pints vanilla ice cream, softened
Garnish: 2 tablespoons bittersweet chocolate shavings and 1 tablespoon unsweetened cocoa powder

Instructions

  1. Line a 9x5-inch loaf pan with plastic wrap. In a small bowl, stir together espresso and Marsala. One at a time, brush 14 ladyfingers with the espresso mixture and arrange them (standing on end) along the long sides of the pan. Cut tops so they are level with the top of the pan.
  2. Spread one-third of the ice cream on the bottom of the pan. Brush seven more ladyfingers with the espresso mixture and layer them across the ice cream. Repeat the process with a layer of ice cream, then ladyfingers, followed by a top layer of ice cream. Fold in the sides of the plastic wrap over the top of the pan and freeze until firm, about 6 hours.
  3. Remove pan from freezer. Turn the tiramisu over onto a plate and remove the plastic wrap. Top with chocolate shavings and dust with cocoa.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Pat Dyer</span> Thu, 07/17/2025 - 07:30
I don't know about this Tiramisu cake where you use softened ice cream instead of the traditional mascarpone. I am not a fan of ice cream that once softened is frozen again in a cake ... sometimes softening ice cream and refreezing it changes the ice cream's flavor and texture. As for marsala wine in this cake ... not a fan at all. Oh well ! This cake does look pretty, but I will go traditional which is not too hard to make at all.