Tiramisu ice-cream cake

Tiramisu ice-cream cake

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(12 ratings)

Prep: 35 mins Plus freezing

More effort

Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal578
  • fat40g
  • saturates24g
  • carbs48g
  • sugars41g
  • fibre1g
  • protein4g
  • salt0.21g
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  • 2 x 250g tubs mascarpone
  • 115g caster sugar
  • 6 tbsp marsala
  • 50g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 142ml tub double cream, lightly whipped
  • 5 tbsp fresh ground coffee
  • 85g caster sugar
  • 3 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 200g bag Italian sponge finger, we used Savoiardi Boudoir biscuits

To serve

  • cocoa, for dusting
  • 142ml tub double cream, lightly whipped
  • chocolate shavings or curls

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  1. Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.

  2. Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.

  3. Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).

  4. Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.

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Comments, questions and tips

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16th Mar, 2015
Really disappointed with this one. Looked amazing, but very little flavour, mostly just felt like eating sweetened (rock hard) butter.
2nd Apr, 2011
Prefer this without the chocolate
11th Sep, 2010
Quite nice although we enjoyed it more when it was completely defrosted!
27th Aug, 2010
Have just made this, the boudoir biscuits didn't come above the sides of the tin and is 600ml of boiling water a little too much for the coffee?I seem to have quite a bit left over, wont be eating this until next week so will rate it then.
dutes8080's picture
31st May, 2010
Dead easy to make and it is worth making the effort to get the proper Italian biscuits. Bit disssapointing to me for flavour, perhaps it was served to cold, but will try again as it went down very well with guests at a birthday lunch party.
4th Jun, 2009
We had an italian buffet at work today for one of the lads birthdays and I was doing desert. This recipe went down an absolute success, although I wish I'd read about taking it out of the freezer ahead before trying to slice it straight away! Nevertheless it tasted amazing, and was thoroughly enjoyed by everyone out on the patio in the sun!
8th May, 2009
just try this at home last week, everyone loves it and ask for more. I've only eaten a small corner.......no worries....will make myself a big one.
17th Jul, 2008
Fab recipe, i made this on monday for a party on saturday night. I couldn't get marsala so added tia maria instead. yummy!! I took it out of the freezer about 1hr before using it. It was still quite hard. I'll take it out earlier next time. Went down a treat!
5th May, 2008
Delicious and very easy to make. Perfect for dinner parties, as you can prepare it beforehand and just take it out of the freezer before the dinner. It needs some minutes to defrost, otherwise it's very hard to slice.
3rd Apr, 2008
impressive looking yet so easy to make. only thing was it tasted much better defrosted! as even after half an hour out of the freezer it was still rock hard - making it difficult to cut and slow to eat. Although it might be different in the heat of summer, I still think next time I'll either just put it in the fridge or freeze it for only an hour! but will defininately be making again


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