Tiramisu Icebox Cake

Tiramisu icebox cake is a simplified version of the classic, with just as much pizzazz! Rich, silky layers set between espresso-soaked ladyfingers all in one no-bake dessert. Swoon.

Why this recipe works

This tiramisu icebox cake is creamy, rich, and so decadent. It’s like biting into a fluffy spongy cloud with an after-bite of espresso. Just like a good tiramisu should be! However, it’s quick and made with easy, accessible ingredients. You can have this dessert prepped in 30 minutes, though you’ll want to account for a couple of hours of chill time afterward.

I have two all-time favorite desserts: creme brûlée and tiramisu. If either one is on the menu, you can guarantee I’m ordering it. I knew I wanted to make tiramisu for my friend’s birthday, who loves it just as much as I do. However, I didn’t have much time to work with, so out comes the icebox cake magic! Needless to say, this no-bake tiramisu was an absolute hit! Birthday girl and all the guests loved it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LADYFINGERS – Ladyfingers can sometimes be tricky to find. Be sure to check the baking aisle or the bakery at your local grocery store. If your store has an aisle with ethnic foods, you can find them near the Italian groceries. If you can’t seem to find them you can substitute with Madeira cake, which is similar to a sponge cake. Otherwise, there are lots of great recipes out there for homemade ladyfingers!

FILLING – We’re using a combination of mascarpone cheese and cream cheese in our Tiramisu filling. Adding cream cheese to the mix helps add structure to the dessert. To this mixture, we will also incorporate some whipped cream to keep the filling fluffy and airy. If you need a shortcut, you can use Cool Whip. We whipped 8 ounces of heavy cream to stiff peaks for this recipe.

ESPRESSO POWDER – If you don’t have espresso powder, you can substitute instant coffee granules. You can also brew 3 cups fresh, strong coffee to replace the instant espresso and water. If you have an espresso machine, make 3 cups of Americano!

How to Make Tiramisu Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place boiling water in a bowl wide enough to dip your lady fingers into and stir in the instant espresso powder. Set aside to cool.
2. In a large bowl with an electric mixer, beat the cream cheese, mascarpone cheese, and powdered sugar mixing until you have a smooth texture that can be spread with an offset spatula or spoon.
3. Fold in the whipped cream until completely combined. Set aside.
4. When the coffee has cooled to the touch, add the Amaretto and stir.
5. Dip each lady finger one by one into the coffee and make an even layer on the bottom of a 13×9 baking dish. Lady fingers should be snug against each other. After the first row of lady fingers are in place, gently push the ends of the lady fingers from the center of the pan toward the edge of the pan just to make them a little shorter. They should be soft enough to do this, and it will allow enough room for the second row to fit.
   
   TIP – When dipping the ladyfingers into the coffee, my general rule of thumb is no longer that 2 seconds in the coffee or they will get too soggy. Say out loud “dip, turn, remove” as you are dipping the ladyfingers.
   
   
6. Continue the process until the second row of lady fingers is complete.
7. Drop half of the cream cheese mixture by spoonfuls over the top of the lady finger layer. Carefully spread into an even layer using a rubber spatula or an offset spatula.
8. Use a fine mesh strainer to gently dust half of the cocoa powder evenly across the top.
9. Repeat with another ladyfinger layer, another cream cheese layer, and a final cocoa powder dusting.
10. Cover with plastic wrap and set in the fridge to firm up, at least an hour or overnight.
11. Just before serving, you can dust a little more cocoa powder on top for presentation, but it’s optional.

Frequently Asked Questions & Expert Tips

I highly recommend chilling your tiramisu icebox cake before serving it. If you’re in a hurry, a couple of hours in the fridge will do, however, for the absolute best flavor and texture, overnight in the fridge is best. This will allow the ladyfingers to properly soak up the surrounding layers so they’re soft and spongy (not crunchy!).

Yes, absolutely. I would suggest flash freezing the icebox cake before slicing it if you plan on freezing it, so it’s easy to grab a slice when you have the hankering. Once fairly solid go ahead and slice it into squares. Wrap each square a few times in plastic wrap and transfer to an air-tight container or large ziptop bag to freeze. You can freeze the slices for up to 4 months. You can also freeze the dish whole if preferred!

Yes, in fact, it’s even better the day after! You can prepare this icebox cake up to 2 days in advance and store it, covered, in the refrigerator.

Of course! There are a bunch of decaf espresso powders to choose from out there that will work just as well as their caffeinated counterparts.

Store leftovers in an air-tight container or tightly covered with plastic wrap. Keep in the refrigerator for 4-5 days.

Serving Suggestions

Of course, tiramisu icebox cake makes one heck of a party dessert, but it’s also excellent alongside your morning coffee. A little sweetness to counteract the bitterness is right up my alley. Serve your cake chilled and enjoy!

It doesn’t feel right going without mentioning some other top runners in the tiramisu category. Tiramisu cheesecake and tiramisu trifle are amazing for parties, and if you want handheld portions, these individual tiramisus are the way to go.

More Icebox Cake Recipes

• Lemon Icebox Cake
• Oreo Icebox Cake
• S’mores Icebox Cake
• Banana Cream Pie Icebox Cake

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