No Bake Tiramisu Icebox Cake

This No Bake Tiramisu Icebox Cake is an easy-to-make version of the Italian classic, but it's just as delicious as the original!
Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 servings
Author Chrissie Baker (thebusybaker.ca)

Ingredients

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

Instructions

  1. Add the Mascarpone cheese, cream cheese, and vanilla extract to a large bowl and whip on high speed with an electric hand mixer or stand mixer.
  2. Add the powdered sugar and continue to whip on high speed until combined.
  3. Gently fold in the whipped cream with a rubber spatula until it's well combined and the mixture is light and fluffy.
  4. Add the rum or rum extract to the coffee and dip the ladyfingers in the coffee mixture one by one until you've lined the bottom of a 9-inch by 13-inch pan.
  5. Smooth half of the Mascarpone mixture over the bottom layer of coffee-soaked ladyfingers and dust the top of the Mascarpone layer with cocoa powder.
  6. Add another layer of coffee-soaked ladyfingers over the cocoa-dusted Mascarpone layer and then top with the remaining Mascarpone mixture, smoothing it out as much as possible.
  7. Cover with plastic wrap and refrigerate for 2 hours or overnight.
  8. Dust with the remaining cocoa powder right before slicing and serving.