Blackberry Tiramisu Icebox Cake 

This blackberry tiramisu icebox cake features espresso soaked ladyfingers, wine soaked berries, a creamy mascarpone filling and dusting of cocoa powder.

Line a 9X5 loaf pan with parchment paper or pastic wrap on all sides.

Step 1:  

Brew the 1 cup espresso according to the package directions. Cool slightly, about 10-15 minutes. Whisk in 2 tbsp marsala wine.

Step 2:  

Remove the frozen berries from the freezer into a bowl. Toss in 2 tbsp marsala wine (or other liquid). Allow the berries to thaw at room temperature for 20-25 minutes.

Step 3:  

Pour heavy cream into a mixing bowl. Beat on medium speed to medium-soft peaks. Scoop into another bowl and set aside.

Step 4:  

Slowly mix in the final 2 tablespoons marsala wine, sugar, vanilla extract and salt with the mascarpone cheese. Fold in the whipped cream.

Step 5:  

Quickly dip ladyfingers in the brewed espresso. Layer ladyfingers across the bottom of the pan. Layer mascarpone filling on top of the espresso ladyfingers. Layer the wine soaked berries on top of the masacrpone filling. Repeat.

Step 6:  

Chill the prepared blackberry tiramisu icebox cake in the fridge for about 2 hours to set the top. Cover with plastic wrap and chill an additional 6 hrs. Before serving, top with a dusting of powdered cocoa and more fresh blackberries.

Step 7:  

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