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Tiramisu Ice Cream Layer Cake

Tiramisu ice cream layer cake with espresso-soaked ladyfingers and mascarpone-enriched coffee ice cream, set into neat frozen layers. Finished with a thick cocoa dust just before slicing for classic tiramisu flavor in cake form.
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Prep Time 30 minutes
freezing 8 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

ladyfinger cookies (savoiardi)
  • 24 ladyfinger cookies (savoiardi) Use for soaking; aim for quick dips so they stay intact.
espresso mixture
  • 1 cup strong espresso Cool completely before dipping.
  • 2 tbsp coffee liqueur Optional, for added coffee depth.
coffee ice cream layer
  • 0.5 gallon coffee ice cream Soften just enough to spread without melting.
mascarpone filling
  • 8 oz mascarpone cheese Soften to smooth when beaten.
  • 1 cup heavy cream Cold helps reach stiff peaks.
  • 0.25 cup powdered sugar Sweetens and stabilizes the filling.
  • 1 tsp vanilla extract For classic tiramisu aroma.
cocoa dusting
  • 3 tbsp unsweetened cocoa powder Dust through a fine sieve right before serving for best color and texture.

Equipment

  • 1 sheet pan

Method
 

Soak the ladyfingers and build the first layer
  1. Mix the cooled espresso with the coffee liqueur, if using.
  2. Quickly dip each ladyfinger into the espresso mixture and arrange them in a single layer in a 9x13 pan.
  3. Spread the softened coffee ice cream over the ladyfinger layer in an even coat.
  4. Freeze for 2 hours to firm the ice cream layer.
Add the second layer and mascarpone topping
  1. Dip more ladyfingers in the espresso mixture and place them over the frozen ice cream layer.
  2. Beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until the mixture holds stiff peaks.
  3. Spread the mascarpone mixture over the second ladyfinger layer to cover evenly.
  4. Freeze at least 6 hours or overnight until fully set.
Serve
  1. Right before serving, dust the top generously with cocoa powder through a fine sieve.

Notes

Pro tip: dip ladyfingers quickly—too long and they’ll break, making the layers muddy. Store covered in the freezer up to 1 week; for best texture, add the cocoa dust right before serving. Freezing is the intended storage method (no separate freezing step needed beyond the recipe). For a lighter option, swap 1/2 of the heavy cream for mascarpone-compatible light whipped topping and reduce powdered sugar by 1–2 tbsp, keeping in mind the filling may be slightly softer.