Coffee Ice Cream Tiramisu Parfaits

Tiramisu means “pick me up” in Italian, a nod to its espresso-soaked lift. These make-ahead parfaits swap the usual custard layers for coffee ice cream, soft ladyfingers, and fluffy mascarpone cream dusted with cocoa.

Serves 4 · 25 min prep

Estimate for one serving

• 545 cal
• 8g protein
• 46g carbs
• 36g fat

Every recipe here is free to read.

Ingredients

• 16 ladyfinger cookies
• 3/4 cup strong brewed espresso cooled
• 2 tbsp coffee liqueur optional
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 pint coffee ice cream
• 2 tbsp unsweetened cocoa powder
• 1/4 cup dark chocolate shavings

Instructions

1. 1Stir the cooled espresso with the coffee liqueur if using, then pour the mixture into a shallow dish wide enough for dipping ladyfingers.
2. 2Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side so they soften without turning soggy, then set them on a plate.
3. 3In a large bowl beat the mascarpone, heavy cream, powdered sugar, and vanilla together with a hand mixer on medium-high until the mixture holds soft peaks and looks silky, about 2 minutes; do not overbeat.
4. 4Soften the coffee ice cream just enough to scoop easily while still holding shape, about 5 minutes on the counter.
5. 5In four clear parfait glasses or small tumblers, layer broken espresso-dipped ladyfinger pieces across the bottom of each glass.
6. 6Add a scoop of coffee ice cream over the ladyfingers, pressing gently so it fills the gaps and creates a clean layer against the glass.
7. 7Spoon a thick layer of the mascarpone cream over the ice cream, smoothing the top with the back of a spoon.
8. 8Repeat the layers once more—ladyfingers, coffee ice cream, then mascarpone cream—finishing with cream on top for a neat surface.
9. 9Dust each parfait generously with cocoa powder through a fine sieve and scatter dark chocolate shavings over the cocoa.
10. 10Cover loosely and freeze for 45 to 60 minutes until the ice cream firms again but the cream stays spoonable; serve cold with long spoons.