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Tiramisu Ice Cream Cake

Servings 22 cm round cake pan
Author Natalie


For the ladyfinger layers:

  • 240 ml. (1 cup) lukewarm water
  • 2 tsp. granulated instant coffee
  • 2 tbsp. Amaretto liqueur or brandy
  • 1 pack 200 grams ladyfingers

For the Tiramisu ice cream:

  • 250 ml. (1 cup) cold whipping cream
  • 225 grams (1 pack) mascarpone cheese, at room temperature
  • 1 tsp. vanilla extract
  • 2 tbsp. Amaretto liqueur or brandy
  • 400 grams (1 can) sweetened condensed milk


  • Cocoa powder
  • 30 grams milk chocolate grated


  1. In a wide bowl (suitable for dipping the ladyfingers), mix water, coffee and amaretto into a uniform mixture.
  2. Dip the ladyfingers in the coffee mixture and arrange in neat layer at the bottom of the pan.
  3. Tiramisu Ice Cream: in a mixer bowl, whip cream, mascarpone cheese and vanilla until you get a uniform, stable whipped cream.
  4. Add amaretto and condensed milk and gently fold with a spatula until uniform mixture is obtained.
  5. Pour about 1/2 of the ice cream on top of the ladyfinger layer and straighten the top.
  6. Arrange another layer of ladyfingers dipped in the coffee mixture on top of the ice cream and pour the rest of the ice cream over the top.
  7. Flatten the top using a palate knife.
  8. Freeze the cake for at least 4-5 hours.
  9. Remove from the baking pan, sprinkle with cocoa powder and chocolate milk and serve.

Recipe Notes

  • Keep the cake in the freezer, well wrapped, for up to two weeks.
  • Instead of Amaretto you can use brandy or any other liqueur you like.
  • It is important not to give up the alcohol, which also contributes to the soft, luscious texture of the ice cream.
  • It is important to use the mascarpone at room temperature.