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Icebox Tiramisu Cake

Photo Credit
margouillat photo/shutterstock
The Editors
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.
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