Recipes › Dessert › Frozen Tiramisu Recipe

Frozen Tiramisu Recipe

Recipe by Pedro M. A. Neves

This Frozen Tiramisu Recipe transforms the classic Italian dessert into a refreshing frozen parfait, combining layers of coffee-soaked ladyfingers with creamy mascarpone mousse and cocoa powder. Perfect for warm weather gatherings, this make-ahead dessert delivers authentic tiramisu flavor with an elegant frozen texture that melts on the tongue. Prepare it a day in advance for effortless entertaining.

Ingredients

• 300 ml heavy cream (10 fl oz)
• 250 g mascarpone cheese at room temperature (8.8 oz)
• 100 g granulated sugar (3.5 oz)
• 240 ml strong espresso coffee, cooled to room temperature (8 fl oz)
• 60 ml coffee liqueur such as Kahlúa (2 fl oz)
• 32 Italian ladyfinger biscuits (savoiardi), approximately 300 g (10.6 oz)
• 30 g unsweetened cocoa powder for dusting (1 oz)
• 5 ml vanilla extract (1 tsp)
• pinch of sea salt

Instructions

1. Combine cooled espresso with coffee liqueur in a shallow bowl. Set aside for dipping.

2. In a separate bowl, whip heavy cream to stiff peaks using an electric mixer. Transfer to another bowl and set aside.

3. In a clean bowl, combine room-temperature mascarpone, granulated sugar, vanilla extract, and sea salt. Gently fold to combine until smooth, taking care not to overwork the mascarpone.

4. Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and no streaks remain. The mousse should be light and airy.

5. Quickly dip each ladyfinger into the coffee mixture for one second on each side—do not soak—and arrange in a single layer across the bottom of a 9x13 inch (23x33 cm) freezer-safe baking dish.

6. Spread half of the mascarpone mousse evenly over the ladyfinger layer using an offset spatula or the back of a spoon.

7. Repeat with a second layer of dipped ladyfingers followed by the remaining mascarpone mousse, creating an even top surface.

8. Cover the dish with plastic wrap or transfer to an airtight container. Freeze for at least 8 hours or overnight until completely firm.

9. Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into 8 portions and serve immediately.

Substitutions

• Use Greek yogurt mixed with a small amount of sour cream in place of mascarpone for a lighter, tangier version
• Substitute almond liqueur or Irish cream for coffee liqueur to create a different flavor profile
• Replace heavy cream with coconut cream for a dairy-free version with rich flavor
• Use decaffeinated espresso for a caffeine-free alternative without sacrificing depth

Tips

• Quick dipping is essential—oversoaked ladyfingers will disintegrate and create a soggy texture rather than the desired firm frozen structure
• Ensure mascarpone is at room temperature before mixing to avoid lumps; cold mascarpone will not fold smoothly into the mousse
• For cleaner cuts when serving, dip a sharp knife in hot water and wipe it clean between each slice
• This dessert can be frozen for up to 3 weeks; allow 10 minutes at room temperature before serving if it becomes too hard to cut

Tiramisu originated in the Veneto region of northeastern Italy during the 1960s, traditionally served as a room-temperature chilled dessert. The frozen adaptation respects the original's balance of coffee and cocoa while offering a contemporary twist suited to Italian summer dining and special occasions.

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