Ice Box Tiramisu
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
⅔ cup cold water
½ cup sugar
2 cups mascarpone or cream cheese, softened
1 teaspoon vanilla
½ cup espresso or strong coffee
7-9 small ladyfinger biscuits
2 cups premium coffee ice cream, slightly softened
Cocoa powder, to garnish
Line sides and bottom of loaf pan with parchment. Set aside.
In small saucepan, combine water and sugar over medium heat. Bring to boil and lower to simmer, about 2 minutes. Remove from heat and let syrup cool to room temperature.
Beat mascarpone with sugar mixture in electric mixer, scraping down sides and bottom of bowl. Beat in vanilla.
Line bottom of loaf pan with ladyfingers, cutting to fit. With pastry brush, soak fingers with espresso. Pour mascarpone filling evenly into pan. Cover and freeze 1 hour.
Spread ice cream onto mascarpone, smooth top. Cover and freeze 3 to 4 hours or overnight.
To assemble, gently lift tiramisu from pan. Place on serving platter and dust top with cocoa powder. Serves 8.
