Tiramisu Icebox Pie 

– 1 ½ cups heavy cream – 1 cup mascarpone cheese – ¾ cup powdered sugar – 1 teaspoon vanilla extract – 2 tablespoons brewed espresso or strong coffee, cooled – 2 tablespoons coffee liqueur (such as Kahlua), optional

– 1 package ladyfinger cookies (about 24) – Cocoa powder, for dusting – Chocolate shavings or cocoa nibs, for garnish

Step 2: Prepare the Whipped Cream In a large mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip. Set aside.

Step 3: Mix the Mascarpone Filling In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the brewed espresso and coffee liqueur (if using) and mix until well combined.

Step 4: Fold in the Whipped Cream Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Take care not to deflate the whipped cream; use a gentle folding motion to maintain the light and airy texture.

Step 5: Layer the Pie Arrange a layer of ladyfinger cookies on the bottom of a 9-inch pie dish, breaking them if necessary to fit. Spoon half of the mascarpone filling over the cookies and spread it into an even layer. Repeat with another layer of ladyfingers and the remaining mascarpone filling.

Step 6: Chill Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set.

Step 7: Serve and Garnish Before serving, dust the top of the pie with cocoa powder and sprinkle with chocolate shavings or cocoa nibs for an extra touch of elegance. Slice and serve chilled.


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