Uploaded December 2025 | Updated September 2026, 2 weeks ago
Tiramisu Icebox Cake | Classic Dessert, Reinvented
We turned tiramisu into a show-stopping centerpiece—set, sliceable, and impossible to stop eating. Inspired by icebox cakes, this version layers espresso-soaked ladyfingers with a rich, airy mascarpone cream that chills into perfection.
You’ll need:
• Espresso (brewed)
• 150 g Marsala wine
• 110 g sugar
• 5 g kosher salt
• 7 g silver gelatin (or 3 g Knox powdered)
• 90 g egg yolks
• 454 g mascarpone
• 240 g heavy cream
• 0.5 g xanthan gum
• 18 ladyfingers
• 12 g cocoa powder
Steps:
1. Coffee syrup: Mix espresso, 60 g Marsala, 20 g sugar, and 1 g salt until dissolved.
2. Zabaglione base: Bloom gelatin in remaining Marsala, heat to dissolve. Whisk in egg yolks, sugar, and salt over simmering water until thick (145 °F / 63 °C). Cool.
3. Mascarpone layer: Whisk cooled zabaglione into mascarpone in thirds.
4. Whipped cream: Mix xanthan gum and sugar, whisk with cream to medium peaks. Fold into mascarpone mix in thirds.
5. Assemble:
• Coat ladyfingers in coffee syrup.
• Layer 6 per row in loaf pan, alternating with mascarpone filling.
• Repeat twice more for 3 total layers.
6. Chill: Wrap and refrigerate 8+ hours.
7. Finish: Dust generously with cocoa powder and slice cleanly.
Key tips:
• Chill overnight for a perfect set texture.
• Use high-quality espresso—its bitterness balances the sweet cream.
• Don’t over-soak ladyfingers; a quick dip keeps them structured.
• Marsala adds complexity; swap for coffee liqueur for a twist.
👉 Try all three versions of our tiramisu: chefsteps.com/activities/tiramisu-icebox-cake
Tiramisu Icebox Cake | Classic Dessert, Reinvented
We turned tiramisu into a show-stopping centerpiece—set, sliceable, and impossible to stop eating. Inspired by icebox cakes, this version layers espresso-soaked ladyfingers with a rich, airy mascarpone cream that chills into perfection.
You’ll need:
• Espresso (brewed)
• 150 g Marsala wine
• 110 g sugar
• 5 g kosher salt
• 7 g silver gelatin (or 3 g Knox powdered)
• 90 g egg yolks
• 454 g mascarpone
• 240 g heavy cream
• 0.5 g xanthan gum
• 18 ladyfingers
• 12 g cocoa powder
Steps:
1. Coffee syrup: Mix espresso, 60 g Marsala, 20 g sugar, and 1 g salt until dissolved.
2. Zabaglione base: Bloom gelatin in remaining Marsala, heat to dissolve. Whisk in egg yolks, sugar, and salt over simmering water until thick (145 °F / 63 °C). Cool.
3. Mascarpone layer: Whisk cooled zabaglione into mascarpone in thirds.
4. Whipped cream: Mix xanthan gum and sugar, whisk with cream to medium peaks. Fold into mascarpone mix in thirds.
5. Assemble:
• Coat ladyfingers in coffee syrup.
• Layer 6 per row in loaf pan, alternating with mascarpone filling.
• Repeat twice more for 3 total layers.
6. Chill: Wrap and refrigerate 8+ hours.
7. Finish: Dust generously with cocoa powder and slice cleanly.
Key tips:
• Chill overnight for a perfect set texture.
• Use high-quality espresso—its bitterness balances the sweet cream.
• Don’t over-soak ladyfingers; a quick dip keeps them structured.
• Marsala adds complexity; swap for coffee liqueur for a twist.
👉 Try all three versions of our tiramisu: chefsteps.com/activities/tiramisu-icebox-cake
