We Turned Tiramisu into a Sliceable Showstopper

Tiramisu Icebox Cake | Classic Dessert, Reinvented We turned tiramisu into a show-stopping centerpiece—set, sliceable, and impossible to stop eating. Inspired by icebox cakes, this version layers espresso-soaked ladyfingers with a rich, airy mascarpone cream that chills into perfection. You’ll need: • Espresso (brewed) • 150 g Marsala wine • 110 g sugar • 5 g kosher salt • 7 g silver gelatin (or 3 g Knox powdered) • 90 g egg yolks • 454 g mascarpone • 240 g heavy cream • 0.5 g xanthan gum • 18 ladyfingers • 12 g cocoa powder Steps: 1. Coffee syrup: Mix espresso, 60 g Marsala, 20 g sugar, and 1 g salt until dissolved. 2. Zabaglione base: Bloom gelatin in remaining Marsala, heat to dissolve. Whisk in egg yolks, sugar, and salt over simmering water until thick (145 °F / 63 °C). Cool. 3. Mascarpone layer: Whisk cooled zabaglione into mascarpone in thirds. 4. Whipped cream: Mix xanthan gum and sugar, whisk with cream to medium peaks. Fold into mascarpone mix in thirds. 5. Assemble: • Coat ladyfingers in coffee syrup. • Layer 6 per row in loaf pan, alternating with mascarpone filling. • Repeat twice more for 3 total layers. 6. Chill: Wrap and refrigerate 8+ hours. 7. Finish: Dust generously with cocoa powder and slice cleanly. Key tips: • Chill overnight for a perfect set texture. • Use high-quality espresso—its bitterness balances the sweet cream. • Don’t over-soak ladyfingers; a quick dip keeps them structured. • Marsala adds complexity; swap for coffee liqueur for a twist. 👉 Try all three versions of our tiramisu: https://www.chefsteps.com/activities/tiramisu-icebox-cake