Choc Cherry Tiramisu Ice Cream Cake

Indulge in the ultimate frozen dessert with this Choc Cherry Tiramisu Ice Cream Cake, a decadent fusion of creamy layers and bold flavors. Perfect for entertaining or a special treat, this no-bake masterpiece combines rich chocolate ice cream, luscious cherry compote, and velvety mascarpone cream, all nestled between layers of espresso-soaked ladyfinger biscuits. Finished with a dusting of cocoa powder and optional dark chocolate shavings, this cake delivers a harmonious balance of sweet, tangy, and bold coffee notes. With just 30 minutes of prep and no baking required, it's the ideal make-ahead dessert for impressing guests or satisfying your sweet cravings.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 liters Chocolate ice cream
• 1 cups Cherry compote or cherry pie filling
• 250 grams Mascarpone cheese
• 1 cups Heavy cream
• 2 tablespoons Powdered sugar
• 200 grams Ladyfinger biscuits
• 1 cups Strong brewed espresso
• 2 tablespoons Cocoa powder
• 0.25 cups Dark chocolate shavings (optional)
• 1 teaspoons Vanilla extract

Directions

Step 1

Line a 9-inch springform pan with parchment paper and set aside.

Step 2

Take the chocolate ice cream out of the freezer and allow it to soften slightly for about 10 minutes.

Step 3

In a medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and spreadable.

Step 4

Dip each ladyfinger biscuit briefly into the espresso and create a single layer of biscuits at the bottom of the prepared pan.

Step 5

Spread half of the softened chocolate ice cream over the ladyfinger layer, smoothing it evenly with a spatula.

Step 6

Add half of the cherry compote on top of the ice cream layer, spreading it out in an even layer.

Step 7

Spread half of the mascarpone mixture over the cherry compote layer.

Step 8

Repeat the layers: add another layer of espresso-dipped ladyfingers, followed by the remaining chocolate ice cream, cherry compote, and mascarpone mixture.

Step 9

Cover the pan with plastic wrap and freeze the cake for at least 6 hours or overnight until firm.

Step 10

Once the cake is fully frozen, remove it from the springform pan and peel off the parchment paper.

Step 11

Dust the top of the cake generously with cocoa powder and garnish with dark chocolate shavings if desired.

Step 12

Slice and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1258.5g)

Amount per serving	% Daily Value*
Calories	3445.1

Total Fat 218.5g	0%
Saturated Fat 134.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 721.7mg	0%
Sodium 403.4mg	0%
Total Carbohydrate 323.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 230.8g
Protein 36.8g	0%

Vitamin D 0.0IU	0%
Calcium 521.8mg	0%
Iron 17.7mg	0%
Potassium 1516.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 4.3%

Carbs: 38.0%