Tiramisu Sundae – Vanilla bean ice cream is placed on top of coffee-soaked lady fingers and finished with mascarpone whipped cream and a cocoa powder dusting
I am OBSESSED with coffee and ice cream. Sometimes, I’ll just have coffee ice cream, but other times, I am pouring some hot coffee over cold vanilla ice cream . I just love how soft the ice cream gets and how it mellows out the bold coffee.
Last year, I created this Caramel Macchiato Sundae to satisfy my coffee and ice cream obsession. But this year, I’m taking the coffee sundae to another level and adding in lady fingers and whipped mascarpone cheese. That’s right, today’s sundae is a Tiramisu Sundae!
Check it out below!
Tips & Tricks
- Lady fingers are a must. The ladyfingers carry the essence of the tiramisu so don’t make this sundae without them! If ladyfingers are a new ingredient to you, you can easily find them in the cookie aisle at your grocery store. Just make sure to look near the fancy international cookies.
- Keep mascarpone cheese cold. Don’t soften the mascarpone cheese at room temperature before using it. The texture appears to be similar to cream cheese, but it’s actually much softer. Therefore, it whips nicely, even when cold. In fact, if it gets room temperature, it’s actually greasy will ruin the texture of the cream.
- Do not substitute mascarpone cheese. Just like lady fingers. mascarpone cheese is essential in tiramisu. I’ve seen some recipes substitute cream cheese. DON’T DO IT! Cream cheese is sweeter and just not the same as mascarpone cheese.
For the whipped mascarpone:
- 4 ounces marscapone cheese
- 8 ounces heavy cream
- ½ teaspoon instant espresso
- 2 tablespoons sugar
For the sundae:
- 1 cup strong brewed coffee cooled down
- 1 teaspoon sugar
- 1 tablespoon espresso liquor optional
- 9 lady fingers
- 6 scoops vanilla bean ice cream
- 2 tablespoons unsweetened cocoa powder
For the mascarpone whipped cream:
- Add mascarpone cheese, heavy cream instant espresso, and sugar to a bowl fitted with a whisk attachment. Whisk on low to combine ingredients for 1 minute. Increase speed to medium and beat together until thick, like whipped cream. This will take another 1-2 minutes. Set aside while you prepare the sundae.
For the sundaes:
- Place coffee, sugar, and espresso liquor in a shallow bowl and stir together to dissolve sugar. Dip one lady finger into mixture for 2 seconds to absorb some of the coffee mixture but still stay intact. Place into one sundae bowl. Repeat with 2 more lady fingers.
- Spoon two scoops of ice cream on top of lady fingers. Top with about ⅓ of the mascarpone mixture. Sprinkle top with cocoa powder using a sifter. Repeat process for 2 more sundaes.