Espresso Tiramisu Icebox Cake

Tiramisu means “pick me up” in Italian, a nod to the espresso that lifts this classic dessert. This icebox cake layers crisp ladyfingers with fluffy mascarpone cream and a dusting of cocoa—no oven required, just chill time.

Serves 8 · 25 min prep

Estimate for one serving

• 380 cal
• 6g protein
• 28g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 2 cups heavy whipping cream
• 16 oz, room temperature mascarpone cheese
• ¾ cup powdered sugar
• 2 tsp pure vanilla extract
• 1½ cups, cooled strong brewed espresso or coffee
• 2 Tbsp coffee liqueur (optional)
• 24–30 crisp ladyfinger cookies
• 3 Tbsp for dusting unsweetened cocoa powder

Instructions

1. 1In a large chilled bowl whip the heavy cream to soft peaks.
2. 2In a second bowl beat the mascarpone with the powdered sugar and vanilla until smooth and fluffy.
3. 3Gently fold the whipped cream into the mascarpone mixture in two additions until no white streaks remain; keep the filling light.
4. 4Stir the cooled espresso with the optional coffee liqueur in a shallow dish.
5. 5Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side so it softens but does not fall apart.
6. 6Arrange a single layer of dipped ladyfingers in the bottom of an 8- or 9-inch square pan, breaking pieces as needed to fill gaps.
7. 7Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped cookies and the remaining cream.
8. 8Cover tightly and refrigerate at least 6 hours or overnight so the cake sets and the cookies soften into cake-like layers.
9. 9Just before serving dust the top generously with cocoa powder through a fine sieve. Slice into squares and serve cold.