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Tiramisu Ice Cream Layer Cake

Tiramisu ice cream layer cake with espresso-soaked ladyfingers layered over coffee ice cream and a mascarpone-enriched whipped topping. Frozen until firm for clean slices, then finished with a thick cocoa dusting 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ladyfinger base
  • 24 ladyfinger cookies (savoiardi) Use to layer in the pan.
  • 1 cup strong espresso Cool before dipping.
  • 2 tbsp coffee liqueur (optional) Optional for deeper coffee flavor.
Coffee ice cream layer
  • 0.5 gallon coffee ice cream Soften just enough to spread.
Mascarpone whipped layer
  • 8 oz mascarpone cheese Softened for easy mixing.
  • 1 cup heavy cream Cold helps whip to stiff peaks.
  • 0.25 cup powdered sugar Sweetens and stabilizes.
  • 1 tsp vanilla extract Adds classic dessert aroma.
Cocoa topping
  • 3 tbsp unsweetened cocoa powder for dusting Dust generously through a fine sieve at serving time.

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Dip and layer the ladyfingers
  1. Mix the cooled espresso with the coffee liqueur, if using. Quickly dip each ladyfinger and arrange them in a single layer in a 9x13 pan, then keep the layer even and compact.
Freeze the first ice cream layer
  1. Spread the softened coffee ice cream over the ladyfinger layer in an even coat. Freeze for 2 hours until firm enough to hold the next layer.
Add the second ladyfinger layer
  1. Dip more ladyfingers in the espresso mixture and arrange a second layer over the frozen ice cream. Press lightly to fill gaps so the layers bake-looking and cohesive.
Whip the mascarpone topping
  1. Beat the mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Mix only until thick so the whipped texture stays airy and spreadable.
Freeze until set
  1. Spread the mascarpone whipped mixture over the second ladyfinger layer. Freeze at least 6 hours or overnight until completely firm.
Finish and serve
  1. Dust the top generously with unsweetened cocoa powder through a fine sieve just before serving. Slice with a warm blade for cleaner edges and an even cocoa coat.

Notes

Pro tip: dip the ladyfingers quickly—too long makes them break and turn gummy. Store the assembled cake covered in the freezer for up to 2 weeks; thawing fully isn’t recommended because it loses the sliceable frozen texture. Freeze yes—freeze before serving for best structure. Dietary swap: use lactose-free mascarpone and lactose-free heavy cream for a lactose-free version (the whipping time may vary slightly).