Tiramisu Ice Cream Cake


SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 3 Hours 15 Min

6 ounces water
1 teaspoon Medaglia D’Oro Espresso Instant Coffee
lady finger cookies (about 24-28 cookies)
1 1/2 quarts good vanilla bean ice cream
2 tablespoons heavy cream
1 teaspoon light corn syrup
1/4 cup semisweet chocolate chips
2 tablespoons chopped hazelnuts or sliced almonds

Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable, about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.

Double line a 9"x5" baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.

Combine espresso powder and water in a microwave safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.

Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.

Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.

Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.

Meanwhile; prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.

Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!

DONNA'S NOTES: If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.

To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.

Recipe developed by Donna Elick - The Slow Roasted Italian
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