Chocolate Mocha Tiramisu Icebox Cake

This Chocolate Mocha Tiramisu Icebox Cake is the perfect easy no bake dessert for coffee and chocolate lovers! 

Course Baking, Dessert
Cuisine American, Baking, Canadian, Christmas, Holiday, Italian, Summer
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 servings
Author Chrissie (thebusybaker.ca)

Ingredients

  • 400 ml heavy whipping cream, whipped to stiff peaks
  • 750 grams mascarpone cheese, at room temperature
  • 1 cup powdered sugar, sifted well to remove any lumps
  • 1/4 cup cocoa powder, sifted well to remove any lumps
  • 1-2 tablespoons good quality instant coffee, sifted well to remove chunks or lumps
  • 1/2 teaspoon vanilla extract
  • 30-36 ladyfinger cookies
  • 3-4 cups strong coffee of your choice, cooled to room temperature
  • a splash of rum OR a few drops of rum extract
  • 1/4 cup cocoa powder
  • some shaved dark chocolate for garnish

Instructions

  1. Whip the whipping cream to stiff peaks and set aside.

  2. In a large bowl whip together the Mascarpone cheese, powdered sugar, cocoa powder, instant coffee, and vanilla extract until the mixture is creamy and smooth. 

  3. Fold the whipped cream into the Mascarpone mixture gently just until combined.

  4. Add the rum or rum extract to the cooled coffee and dip the ladyfinger cookies into the coffee mixture one by one, creating a layer of coffee-soaked cookies on the bottom of a 9-inch by 13-inch glass or pyrex baking dish.

  5. Add half the Mascarpone mixture over the layer of coffee-soaked cookies, smoothing out the top as evenly as possible.

  6. Sprinkle half of the cocoa powder over the Mascarpone mixture and repeat with another layer of coffee-soaked cookies and then the remainder of the Mascarpone mixture.

  7. Refrigerate overnight to set.

  8. Dust with the remainder of the cocoa powder just before serving and add some shaved dark chocolate for presentation.

Recipe Notes

Ladyfinger cookies and Mascarpone cheese can be found at most large supermarkets, but they can always be found an European markets or Italian food shops. 

For best results, use dutch processed cocoa powder as it is darker in colour and richer in flavour. 

You can make this cake up to 2 days ahead of serving. Simply store covered in the refrigerator until ready to garnish and serve.