Tiramisu with Chocolate Ice Cream

Step 1

In a shallow dish, pour the 1 cup strong brewed coffee. Quickly dip each of the 12 ladyfinger cookies into the coffee, about 1 second per side, until just soaked but not soggy.

Step 2

In a medium bowl, beat the 8 oz mascarpone cheese, 1 cup heavy cream, and 0.25 cup powdered sugar together with an electric mixer until stiff peaks form, about 3-4 minutes.

Step 3

Arrange half of the dipped ladyfingers in a single layer in the bottom of a 9x9 inch dish. Spread half of the mascarpone mixture over the cookies, smoothing with a spatula.

Step 4

Repeat with the remaining ladyfingers and mascarpone mixture, creating a second layer. Cover and refrigerate for at least 2 hours, until set.

Step 5

To serve, scoop 2 scoops of chocolate ice cream onto each portion of tiramisu. Drizzle with 2 tbsp chocolate sauce and top with extra whipped cream if desired.

Step 6

Serve immediately, as the ice cream will melt quickly.