This tiramisu ice cream cake will have the whole family screaming for more!
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Preheat oven at 350°F.
Grease an 8-inch spring form pan with butter.
Line the pan with parchment paper and set aside.
If cookie crumbs are not already ground, then grind in a food processor.
Mix the crumbs together with melted butter and press into the base of pan.
Place into the preheated oven and bake for 12-15 minutes, or until fragrant. Remove and place onto a cooling rack to cool.
Sprinkle gelatin over 1/4 cup of cream in a small bowl and allow to bloom for 5 minutes.
Place the heavy cream into a mixing bowl and use an electric mixer to beat the cream for about 8 minutes, until soft peaks form. Cover the bowl with plastic wrap and set aside in refrigerator.
Bring a sauce pan of about 2 inches of water to a simmer. You will need a heat proof bowl that fits into the sauce pan.
Place the heat proof bowl into the simmering water bath.
Put the sugar, egg yolks and salt into the bowl and beat with an electric mixer until pale yellow and creamy.
Remove the bowl from the heat. Whisk in the gelatin mixture.
In a mixing bowl, use an electric mixer to beat the mascarpone on medium speed until light and fluffy, about 5 minutes.
Slowly add and beat in the egg and gelatin mixture to the mascarpone, scraping down the sides when needed.
Mix in 1/4 cup of the brewed espresso.
Remove whipping cream from fridge and fold into the mixture.
Pour half of this mixture onto the cooled crust.
Put the remaining 1/4 cup of espresso into a small bowl.
Soak the lady fingers, one at a time, for a few seconds in the
espresso. Any longer and they will go soggy.
Lay the ladyfingers over cheese mixture.
Spoon the remaining cheesecake mixture over top of the lady fingers. Level the top with an offset spatula.
Cover with plastic wrap and refrigerate overnight.
Top with sifted cocoa powder before serving.