Cake, Bread and Pastries · No Bake Cake

Tiramisu Icebox

Yield: Serves 12

500 grams Mascarpone Cheese, at room temperature
200 grams Cream Cheese, at room temperature
1/2 teaspoon orange extract (or vanilla)
1 1/4 cups powdered sugar
400 ml heavy whipping cream, whipped to stiff peaks
approximately 3-4 cups strong coffee, cooled to room temperature
350 grams ladyfinger cookies
rum or rum extract (to taste)
1/4 cup cocoa powder


In a mixing bowl, combine Mascarpone cheese, cream cheese, and orange extract to and beat using high speed with an electric hand mixer.

Gradually add powdered sugar and continue to beat on high speed until incorporated.
Slowly fold in the whipped cream until just combined and do not overmix, just fold in. The mixture should be light and fluffy.

Mix rum or rum extract in the coffee. One by one dip each ladyfingers in the coffee mixture and line the bottom of your rectangular baking pan.

Pour half of the Mascarpone mixture over the bottom layer of coffee-soaked ladyfingers and smoothen until evenly distributed. Next, dust it with cocoa powder on top.

Line another layer of soaked ladyfingers over and then top it with all the remaining Mascarpone mixture. Smoothen and evenly distribute mixture until it becomes beautifully finished on top.

Cover with cling wrap and refrigerate overnight to chill.


Just before serving, dust it with cocoa powder before slice.

Serve and enjoy!