Tiramisu ice cream [cake]

by Paula Casimiro
In a spring that so quickly gives us a beach day as, in the next one, puts us back looking for socks again, I took advantage of one of the good days to make a fresher dessert, a tiramisu ice cream cake, with layers of cream and mascarpone cheese ice cream interspersed with Ladyfingers soaked in coffee. Light and dark, like the keys of a piano. I used the same basic recipe that I use when I want to make an ice cream without using a machine, cream and condensed milk, and I added the tiramisu’s own flavors: mascarpone cheese, cocoa powder and, of course, Ladyfingers soaked in warm strong coffee. It’s actually very simple and you just need to have a mixer standing by, if you don’t want to whip the cream manually. Start with half a liter of heavy cream and a can of condensed milk and then add any flavors you like. In this recipe I reduced these quantities a bit because I was still going to add the mascarpone cheese. I made strong coffee, how it is suposed to be, and quickly soaked the Ladyfingers. Ladyfingers retain a soft texture when frozen, but if they are full of liquid they will be just like ice. It’s a good dessert to make these days when we don’t want to spend too much time in the kitchen. There are places to go, friends to meet and the warmth of the sun to enjoy.

Tiramisu ice cream cake
Tiramisu ice cream cake
Tiramisu ice cream cake
Tiramisu ice cream cake

Tiramisu ice cream [cake]

serves 8 to 10

Prep time:

Cook time:


  • 400ml heavy cream
  • 200g (half can) condensed milk
  • 1/4 teaspoon sea salt
  • 2 teaspoons vanilla extract (see how to make homemade vanilla extract)
  • 125g mascarpone cheese
  • 20 Ladyfingers
  • 500ml coffee, lukewarm
  • 1/4 cup cocoa powder, no sugar added


  1. Line a pound cake pan with plastic wrap, leaving a margin all around for covering the top in the end.
  2. Whip the cream until firm. With a spatula, gently wrap the condensed milk, salt, vanilla extract and mascarpone cheese in the whipped cream until completely blended.
  3. Dip the Ladyfingers into the coffee, one at a time and quickly so that they do not soften too much, and arrange a first layer at the bottom of the pan. Top with 1/3 of the mixture of cream and mascarpone and sprinkle with cocoa powder. Make two more layers of Ladyfingers soaked in coffee, alternating with the cream and sprinkling with cocoa powder. Finish with a layer of cream.
  4. Cover the top of the pan with the plastic wrap and take it to the freezer until it freezes completely (at least 6 hours).
  5. To serve, remove the tiramisu ice cream from the pan, pulling the plastic wrap, remove the plastic and sprinkle the top with cocoa powder. Leave at room temperature for 15-20 minutes before serving.

I’ve already seen the first cherries of the year. Enjoy they’re in season and make this cherry Eton Mess, also an adaptation of an illustrious dessert.
cherry Eton Mess



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Antonia 29 June, 2017 - 1:10

Such a great idea! Looking forward to making this for my next dinner party. ;o)

Paula 29 June, 2017 - 18:23

So glad you liked it 🙂 thank you for stopping by

Melissa @ Insider The Kitchen 10 June, 2017 - 1:26

I love this cake! It was easy to make and delicious to eat! I would love to make this cake again!


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