A simple beautiful dessert for hot summer nights, that takes a bit of time to make but the end result is worth the effort!
Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec

Iced tiramisu1
  • Duration
  • Cook Time
  • Prep Time
  • Serves 8Servings


  • 2/3 cup cold water

  • 1/2 cup sugar

  • 2 cups mascarpone or cream cheese, softened
  • 1 teaspoon vanilla
  • 1/2 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.

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