Photo: Natalie Levin
One of my top favorite desserts in the world is Tiramisu. My spouse already knows that it’s really hard for me to resist a good Tiramisu, and on all our trips to Italy (four up until now!), we made sure to try tiramisu wherever we went. The combination of mascarpone, coffee and ladyfingers, and the simplicity of how everything is made, reminds me over and over again how wonderful Italian desserts are.
This next cake is a kind of tribute to the classic biscuit icebox cake but with an Italian twist – tiramisu icebox cake. The ladyfingers are replaced with chocolate biscuits (or Graham Cracker) soaked in coffee; the tiramisu cream is replaced with a quick and easy vanilla mascarpone cream. The result is a delicious tiramisu icebox cake, simple and great for parties. The kind of cakes that are “disastrous” because they are delicious and super addictive, so be warned 🙂
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Photo: Natalie Levin
Tiramisu Icebox Cake
For biscuits:
- 250 grams chocolate or vanilla biscuits (or Graham Crackers)
- 3/4 cup lukewarm coffee (2 teaspoons instant coffee powder with water, no milk)
For the mascarpone cream:
- 225 grams mascarpone cheese (at room temperature)
- 375 ml. cold whipping cream
- 1 tbsp. instant vanilla pudding powder
- 2 tbsp. powdered sugar
- 1 tsp. vanilla extract
For the chocolate ganache:
- 150 grams of dark chocolate
- 125 ml. whipping cream
For decoration:
- Cocoa powder
- Dip the biscuits in the coffee and arrange the first layer in the baking pan.
Mascarpone cream:
- In a mixer bowl whip mascarpone, whipping cream, instant pudding, powdered sugar and vanilla until you get a very firm and stable cream.
- Pour 1/4 of the cream on top of the biscuit layer and straighten the top.
- Arrange another layer of coffee-soaked biscuits and over it more ¼ the amount of cream.
- Continue arranging the layers of the cake and finish with a top layer of coffee-soaked biscuits.
Chocolate ganache:
- Chop the chocolate and put in a bowl.
- Add cream and melt together in a microwave or on a double steam pot, until everything melts and the mixture is uniform.
- Pour the ganache over the top layer of biscuits and straighten.
- Wrap in plastic wrap and cool in refrigerator for at least 4-5 hours until set.
- Sprinkle with cocoa powder at the top and serve.
- Keep the cake covered in the refrigerator for 4-5 days.
- Instead of mascarpone you can use natural cream cheese, but the taste will change slightly accordingly.
Photo: Natalie Levin