Tiramisu Icebox Cake

Ingredients

• Coffee Soak:
  • 1 1/2 cups (360 ml) strong brewed espresso or dark roast coffee, cooled to room temperature
  • 2 tbsp unsweetened cocoa powder (optional, for extra depth)
• Mascarpone Cream:
  • 16 oz (450 g) cold mascarpone cheese
  • 1 1/2 cups (360 ml) cold heavy whipping cream
  • 2/3 cup (80 g) powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • Pinch of fine sea salt
• Assembly:
  • 24–28 crisp Savoiardi (ladyfinger) biscuits
  • 2 tbsp unsweetened Dutch-process cocoa powder, for dusting

Instructions

1. Make the mascarpone cream: Place the cold mascarpone, heavy whipping cream, powdered sugar, vanilla extract, and salt into a large mixing bowl. Beat on medium-low speed for 1 minute to combine, then increase to medium-high and whip for 2–3 minutes until thick, smooth, and holding stiff peaks. Watch closely so the mascarpone does not over-whip and curdle.
2. Prep the soak: Pour the cooled espresso into a shallow wide bowl (whisk in the 2 tbsp cocoa powder if using).
3. Layer the bottom: Quickly dip each ladyfinger into the espresso for 1 second per side—do not soak them, or the cake will become soggy. Arrange a snug single layer across the bottom of an 8×8-inch dish (breaking biscuits to fill gaps).
4. Spread cream and repeat: Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Dip and arrange a second layer of ladyfingers on top, then spread the remaining mascarpone cream smoothly over the top.
5. Chill and finish: Cover tightly with plastic wrap and refrigerate for at least 8 hours (or up to 24 hours) so the biscuits soften completely. Just before serving, dust the top generously with cocoa powder through a fine-mesh sieve.