Tiramisu Icebox Cake! This classic Italian dessert is to die for, and the best part is that it’s no-bake. Just a few ingredients, a cake pan, and 20 minutes to let this cake cool completely in the fridge before serving.
Total Time: 25 minutes
Ingredients:
16 ounces cream cheese
1/2 cup ricotta cheese
3 Tbsp half and half
1 cup powdered sugar
7 ounces lady finger cookies
2 tsp instant espresso powder
1 1/2 cups boiling water
2 Tbsp Amaretto liquor
1/2 cup unsweetened cocoa powder
Instructions:
A kettle of water should be brought to a boil.
Place 2 teaspoons of instant espresso powder in a basin large enough to dip your lady fingers in, and when ready, pour in the boiling water. Allow cooling before serving.
Mix the cream cheese, ricotta cheese, half-and-half, and powdered sugar in a large mixing bowl, adding extra half-and-half if needed to achieve a smooth texture that can be spread with an offset spatula or spoon.
Using parchment paper, line a casserole dish.
When the coffee is cool enough to handle, add the Amaretto and dip each lady’s finger into the coffee one at a time to create an even layer on the bottom of the casserole dish.
Place a few spoonfuls of the cream cheese mixture (about half) on top of the lady’s fingers. Using the back of a spoon or an offset spatula, carefully distribute into a uniform layer.
Sift in a layer of cocoa powder with a sifter (half of the amount called for).
Continue with a second biscuit layer, another cream cheese layer, and a final sprinkle of cocoa powder.
Refrigerate for at least an hour or overnight to firm up.
