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Tiramisu Ice Cream Cake

From

August/September 2008

Tiramisu Ice Cream Cake

To assemble our Tiramisù Ice Cream Cake, we found we had to soften the ice cream before spreading it over the ladyfingers. To make this process easier, we scooped the hard ice cream into a large mixing bowl, then used a large rubber spatula or wooden spoon to break the scoops into a smooth consistency that was easily spreadable.

We had to be careful when purchasing ladyfingers for our Tiramisù Ice Cream Cake. Avoid fresh ladyfingers. Their soft, cakelike texture becomes mushy when soaked, so they won’t work in this recipe or in other layered cookie and custard dishes.

Serves 8 to 10

Our version of the classic Italian trifle fills a ring of coffee-soaked ladyfingers with coffee-chip ice cream and crowns it with whipped cream enriched by mascarpone cheese. Topped with a light dusting of cocoa, this frozen cake is as elegant as it is easy to assemble.

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