Tiramisu Icebox Cake

Ingredients

• 7 oz Ladyfingers (Savoiardi) (Full 7‑oz package, store‑bought)
• 3 large Egg yolks (Room temperature)
• 0.25 cup Granulated sugar
• 2 tsp Instant coffee granules
• 0.5 tsp Kosher salt
• 1 tsp Vanilla extract
• 0.25 cup Water
• 0.75 cup Strong brewed coffee (Room temperature)
• 0.25 cup Coffee liqueur (Kahlúa or similar) (Can substitute with extra coffee for non‑alcoholic version)
• 1.5 cup Heavy cream, chilled (Divided: 0.5 cup for filling, 1 cup for topping)
• 8 oz Mascarpone cheese (Full‑fat, chilled)
• 2 tbsp Unsweetened cocoa powder (For dusting)

Instructions

1. Prepare the loaf pan

   Line the 8.5 × 4.5 in loaf pan with two pieces of plastic wrap in a criss‑cross pattern. Lightly wet the pan interior before applying the wrap so it adheres smoothly.

   Time: PT5M

2. Make the coffee soak

   In a shallow bowl combine 3/4 cup strong brewed coffee with 1/4 cup coffee liqueur (or extra coffee for a non‑alcoholic version). Stir until blended; set aside at room temperature.

   Time: PT5M

3. Prepare coffee‑sugar syrup

   In a small saucepan whisk together 1/4 cup granulated sugar, 2 tsp instant coffee, 1/2 tsp kosher salt, 1 tsp vanilla extract, and 1/4 cup water. Bring to a boil, stirring until the coffee and sugar dissolve completely (about 2–3 minutes).

   Time: PT3M

   Temperature: boiling

4. Temper and cook the egg yolks

   Place the 3 egg yolks in a medium bowl. Using the hand mixer on medium speed, slowly stream the hot coffee syrup into the yolks while continuously beating. Continue beating until the mixture thickens, becomes glossy, and reaches room temperature.

   Time: PT5M

5. Whisk the yolk mixture to airy texture

   Increase the mixer speed to medium‑high and beat the yolk‑syrup mixture for another 2–3 minutes until it forms a light, airy, ribbon‑like consistency.

   Time: PT3M

6. Whip mascarpone and cream

   In a large bowl combine the 8 oz mascarpone with 0.5 cup chilled heavy cream. Using the hand mixer on low‑medium, whisk until the mixture is smooth and reaches firm peaks (about 3–4 minutes).

   Time: PT4M

7. Fold in the yolk mixture

   Add the airy yolk mixture to the mascarpone‑cream blend. Beat on low, then increase to medium‑high until the filling is glossy, thick, and holds firm peaks again.

   Time: PT3M

8. Trim the ladyfingers

   Lay the ladyfingers on a cutting board and trim the ends so they fit snugly in the bottom of the loaf pan (about 6–7 fingers per row).

   Time: PT5M

9. First layer – filling and ladyfingers

   Spread ½ cup of the mascarpone filling on the bottom of the prepared pan. Quickly dip each trimmed ladyfinger (≈1 second) in the coffee soak, letting excess drip off, and arrange them in a tight row across the pan.

   Time: PT5M

10. Second layer – filling and ladyfingers

    Spread 1 cup of the filling over the first row of ladyfingers. Dip another set of trimmed ladyfingers and arrange them as a second row, trimming any that are too long to fit.

    Time: PT5M

11. Final layer – filling and top ladyfingers

    Spread the remaining filling (about ½ cup) over the second row. Arrange the final ladyfingers on top, using the rest of the package. Smooth the top with a spatula.

    Time: PT5M

12. Wrap and chill

    Fold the overhanging plastic wrap over the surface, press gently to flatten, and place the pan in the refrigerator for at least 12 hours (overnight) to set.

    Time: PT2M

13. Whip topping cream

    In a clean bowl, whip the remaining 1 cup heavy cream to medium peaks (about 3–4 minutes). Start on medium‑low and increase speed gradually to avoid splatter.

    Time: PT4M

14. Unmold, top, and serve

    Remove the plastic wrap, invert the cake onto a serving platter, and spread the whipped cream over the top and sides. Dust generously with unsweetened cocoa powder using a fine sieve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

0.5 g