Khoi and his roommate John have birthdays that are only two days apart, and as the designated cake person for parties, I decided to make something extra special. I saw a bunch of recipes online for tiramisu ice cream cake (here and here) and kinda used tips from here and there to make my own super-easy creation.
TIRAMISU ICE CREAM CAKE
Recipe for 9.5" springform pan
Ingredients
- 2 packages of 24-pack ladyfingers (may need a third package since sizes of fingers may vary from package to package)
- 1/2 cup espresso or strong coffee
- 1/4 cup sugar
- 2 oz kahlua
- 2 pints of coffee ice cream
- 2 pints of vanilla bean ice cream
- 1 cup heavy cream, chilled
- 1/2 cup mascarpone cheese, chilled
- 3 Tbsp sugar
- Chocolate curls, as much as you'd like (directions here)
Allow coffee ice cream to soften in fridge for 30 minutes. Meanwhile, line bottom and sides of springform pan with ladyfinger cookies.
Brew fresh espresso or coffee, and add sugar and kahlua. Stir well until the sugar dissolves. Brush mixture onto cookie layer, and place in fridge to chill for 10 minutes.
Stir softened coffee ice cream ice cream. Spread layer of ice cream into springform pan so that the pan is half full. Cover with more ladyfinger cookies and brush with more espresso mixture. Transfer to freezer and allow cake to harden for 30 minutes. Meanwhile, soften the vanilla ice cream in the fridge for 30 minutes.
Stir softened vanilla ice cream. Spread layer of ice cream to fill the pan to the top. Transfer to freezer and allow cake to harden for 30 more minutes.
Meanwhile, make mascarpone cream. Transfer heavy cream into a bowl and beat until thickened, then add mascarpone cheese and beat until stiff peaks form. Add sugar to taste and beat a tiny bit longer. Spread on top of cake and add chocolate curls.
Birthday boys toast
Blowing out the candles of my cake ^^
My slice! So tasty, probably one of the best cakes I've ever made. Seriously give this a try, it's super easy and impressive.
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