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Tiramisu Ice Cream Layer Cake

Tiramisu ice cream layer cake with espresso-soaked ladyfingers and mascarpone-enriched coffee ice cream, assembled in neat frozen layers. Thick cocoa dusting finishes the slice with classic tiramisu flavor and a creamy, firm texture from freeze time.
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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 layer
  • 24 ladyfinger cookies (savoiardi) Savoiardi/ladyfingers are the classic base for quick espresso soaking.
  • 1 cup strong espresso, cooled Use cooled espresso so the cookies don’t turn soggy or melt the ice cream.
  • 2 tbsp coffee liqueur (optional) Optional, but adds authentic tiramisu depth.
Coffee ice cream layer
  • 1.5 lb coffee ice cream, softened Softened so it spreads into an even layer.
Mascarpone cream layer
  • 8 oz mascarpone cheese, softened Softened mascarpone blends smoothly without lumps.
  • 1 cup heavy cream Cold cream helps whip to stiff peaks.
  • 0.25 cup powdered sugar Helps stabilize the whipped topping.
  • 1 tsp vanilla extract Rounds out the coffee and cocoa flavors.
Cocoa finish
  • 3 tbsp unsweetened cocoa powder for dusting Sieve over the cake just before serving for a dramatic, even dusting.

Equipment

  • 1 sheet pan

Method
 

Soak and layer
  1. Mix the cooled espresso with the coffee liqueur, then quickly dip each ladyfinger just enough to coat and arrange them in a single layer in a 9x13 pan.
  2. Spread the softened coffee ice cream over the ladyfinger layer in an even layer, then freeze for 2 hours.
  3. Arrange a second layer of dipped ladyfingers over the frozen ice cream.
Make the mascarpone topping
  1. Beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread the whipped mascarpone mixture over the second ladyfinger layer.
Freeze and serve
  1. Freeze at least 6 hours or overnight, until firm enough to slice cleanly.
  2. Dust the cake generously with cocoa powder through a fine sieve just before serving to highlight the layers.

Notes

For clean slices, let the cake sit 5–10 minutes at cool room temperature before cutting, then re-chill any leftovers. Refrigerate leftovers up to 3 days for best texture; freezing works well (up to 2 months), but dust cocoa after thawing for the prettiest finish. If you want a lighter option, use reduced-fat mascarpone and half-and-half-style cream while keeping whipping stiffness.