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Photo Credit: Elizabeth Newman

Tiramisu Icebox Cake

30 MINPrep Time
12Servings
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This recipe captures all the delicious flavors of tiramisu, but in the form of a classic icebox cake. Instead of traditional ladyfingers, I use chocolate wafer cookies in this recipe. They soften up as the cake sets in the fridge, but it adds such a delicious depth of chocolate flavor to the whole cake… and if you know me, you know I love an extra rich chocolate dessert.

This is a perfect dessert for summer parties, because you don’t have to cook a thing and you can make it a day or two ahead of time. It’s honestly pretty spectacular - people will be asking for this recipe!

Tiramisu Icebox Cake
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Tiramisu Icebox Torta

Servings

1 serving

Prep Time

30 minutes

Image of Tiramisu Icebox Torta

Ingredients

  • 1/2 cup bittersweet chocolate chips
  • 2 teaspoons instant espresso powder
  • 1 pint 2 cups heavy cream, chilled
  • 8 ounces about 1 cup mascarpone, chilled
  • 1/3 cup sugar
  • 2 tablespoons sweet Marsala wine
  • 1/4 teaspoon kosher salt
  • 55 chocolate wafer cookies (about 1 1/2 nine-ounce boxes, such as Dewey’s)*

  • Unsweetened cocoa powder (for dusting)
  • *Chef’s Note: Depending on the size of the cookies you find, you may have to adjust the amount of cookies you use in each layer.

Instructions

  1. Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
  2. In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
  3. Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.

Nutrition

Nutrition

Nutrition Serving Size
1 serving
per serving
Calories
593
Amount/Serving % Daily Value
Fat
46 grams
Carbs
72 grams
Fiber
33 grams
Protein
21 grams
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