Ice Cream Tiramisu Cheesecake | Recipe
A summery ice cream bombe with cappuccino chocolate, dark cooking chocolate and Choco Dragées
Text:
Katharina Kuhlmann
Photography:
Karin Buhl
22 July 2026
This summery ice cream cake consists of several layers: on a no-bake biscuit base, layers of cappuccino ganache alternate with a filling of classic tiramisu cream. It also features ladyfingers soaked in Amaretto and espresso. Finally, the cake is decorated with swirls of a light and airy mousse made from fine dark cooking chocolate. Choco Dragées, each containing a whole espresso bean, work well as a decoration here. The cake must be frozen solid in the freezer after each additional layer is added, which is why it is time-consuming to make (overnight) and is best suited to more experienced bakers. It is perfect for all festive occasions in summer, but is not suitable for children due to its alcohol and caffeine content.
"Cappuccino Milk & White": the perfect choice for this Ice Cream Tiramisu Cheesecake
VIVANI Cappuccino Milk & White Chocolate is a composition of two layers of chocolate that harmonise perfectly with coffee and creamy drinks. The bottom layer consists of creamy whole milk chocolate with 40 percent cocoa content, refined with strong espresso powder. On top is a layer of white chocolate, which visually and tastefully resembles the milk foam of a classic cappuccino.
This chocolate bar is perfect for making the creamy cappuccino ganache that forms two layers in this ice cream tiramisu cheesecake. Its full-bodied cappuccino notes really come into their own in the creamy filling and, together with the other ingredients, give the cake a wonderful coffee flavour.
RECIPE: ICE-CREAM-TIRAMISU-CHEESECAKE
Ingredients
For a cake with Ø 20 cm
For the base:
120 g
caramel biscuits
60 g
butter
For the coffee:
1
small, fresh espresso
4 cl
Amaretto
Für die Cappuccino-Ganache:
100 g
VIVANI Cappuccino Mil & White Chocolate
80 ml
cream
For the filling:
70 g
fine caster sugar
2
egg yolks
3
eggs
250 ml
cream
250 g
mascarpone
2 cl
Amaretto
8 – 10
ladyfingers
For the decoration:
250 ml
cream
100 g
VIVANI Dark Cooking Chocolate
a little
baking cocoa
a few
VIVANI Choco Dragées Espresso
making
waiting / cooling time
2 hours + overnight
level of difficulty
challenging
N°
01
For the base, finely crush the caramel biscuits. Melt the butter in a saucepan, pour it over the biscuit crumbs and mix everything together well.
02
Adjust a cake ring to 20 cm and place it on a board lined with baking paper. Spread the biscuit crumbs over the base and press down firmly. Place in the freezer for approx. 30 minutes.
03
Make a strong espresso and mix it with the Amaretto.
04
For the cappuccino ganache, bring the cream to the boil briefly and add the finely chopped cappuccino chocolate. Leave to stand for a few minutes, then stir until smooth.
05
Remove the biscuit base from the freezer and drizzle with a little Amaretto-espresso. Now cover the base with half of the cappuccino ganache and return to the freezer for approx. 30 minutes.
06
For the filling, mix the egg yolks, eggs and sugar in a bowl. Place the bowl over a hot bain-marie and beat with a hand mixer for about 4 minutes until creamy.
07
In another bowl, whip the cream, mascarpone and 2 cl of Amaretto with a hand mixer. The consistency should be creamy and firm, so take care not to over-whip.
08
Now fold the egg mixture into the mass and stir with a whisk.
09
Take the base out of the freezer and cover it with half of the mascarpone cream. Dip the sponge fingers into the remaining Amaretto-espresso and arrange them on top of the cream. Then return to the freezer for a further 30 minutes.
10
Once chilled, spread the remaining cappuccino ganache over the cake and return it to the freezer for another 30 minutes.
11
Now spread the remaining mascarpone cream over the ice cream cake. If there is any Amaretto-espresso mixture left over, simply pour it over the cream. Then leave the ice cream cake to freeze overnight.
12
The mousse for the decoration should also be prepared the day before. To do this, bring the cream to the boil briefly. Chop the chocolate coating into small pieces and add to the cream. Leave to stand for a few minutes, then stir well. Cover and leave in the fridge overnight.
13
The next day, carefully whip the mousse with a hand mixer, then transfer it to a piping bag fitted with a large nozzle.
14
Pipe the mousse in small dots onto the ice cream cake and then return it to the freezer.
15
Remove the cake from the freezer 30 minutes before serving and garnish with cocoa powder and Choco Dragées before serving.
This is VIVANI
For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.
VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.
Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.
Cappuccino
Milk & White Chocolate
Dark Cooking Chocolate
70 % Cocoa | vegan
Choco Dragées Espresso
with 91% Dark Chocolate | peaberry | vegan
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