Tiramisu Icebox Cake
cm square pan
chocolate or vanilla biscuits
or Graham Crackers
2 teaspoons instant coffee powder with water, no milk
For the mascarpone cream:
at room temperature
cold whipping cream
instant vanilla pudding powder
For the chocolate ganache:
of dark chocolate
Dip the biscuits in the coffee and arrange the first layer in the baking pan.
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.
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.