====== Tiramisu Icebox Cake ======


===== Special Equipment =====

Metal loaf pan
(4 1/2 x 8 1/2 inches, measured across the top), hand mixer

===== Ingredients =====

  * 3⁄4 cup strong brewed coffee (6 oz / 170g) 
  * 1⁄4 cup Kahlúa (2.3 oz / 65g) 
  * 3 large egg yolks (1.6 oz / 45g), at room temperature 
  * 1⁄4 cup sugar (1.8 oz / 50g) 
  * 2 teaspoons instant coffee granules 
  * 1 teaspoon vanilla extract 
  * 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt 
  * 1/4 cup water
  * 1 cup mascarpone cheese (8.5 oz / 240g), chilled 
  * 11⁄2 cups heavy cream (12.7 oz / 360g), chilled, divided 
  * 1 (7 oz / 200g) package ladyfingers or savoiardi 
  * Unsweetened cocoa powder, for sprinkling 

===== Instructions =====

  - Line a loaf pan with plastic wrap. Lightly wet the pan, and that will help the plastic to stick.
  - For the soak, combine 3/4 cup room temperature brewed coffee, 1/4 cup Kahlúa in shallow bowl, set asside.
  - Add egg yolks to medium bowl.
  - In small sauce pan, combine sugar, instant coffee, salt, vanilla extract, and water.
  - Bring sauce to boil, stirring while sugar and coffee disolve.
  - Slowly stream the still hot coffee syrup into the egg yolks while beating on medium speed.
  - Once all syrup is incorporated, turn up speed to medium high, and beat until it has a light, thick, and mousse-y texture and has cooled to room temperature. About 3 minutes. Set aside.
  - Combine mascarpone cheese and 1/2 cup heavy cream in large bowl. Whip until firm peaks. Start on low speed and work up.
  - Scrape yolk mixture into mascarpone mixture. Whip starting on low, working up until stiff peaks form.
  - If needed, trim ladyfingers to fit in bottom of loaf pan. set aside.
  - Add 1/2 cup filling to bottom of loaf pan.
  - Quickly dunk the trimmed ladyfingers, one at a time, into the coffee-Kahlua soak, then place them crosswise in a row in the pan.
  - Scrape a level 1 cup of the filling over the ladyfingers in the pan, spreading it in an even layer.
  - Repeat the trimming, dipping, and arranging process for a second layer of ladyfingers.
  - Srape another level 1 cup of the filling over the second layer of ladyfingers in the pan, spreading it in an even layer.
  - Add a third crosswise layer of dipped ladyfingers, noting that you won't have to trim them this time because the top of the pan is wider than the base.
  - Smooth remaining amount of filling on top of ladyfingers.
  - Take overhang of plastic and wrap and gently press on top of the filling.
  - Refrigerate until the filling is set and the ladyfingers are completely softened, at least 12 hours.
  - Remove set cake from refrigerator.
  - Whip remaining 1 cup heavy cream to medium peaks.
  - Unwrap top of cake, invert a serving platter, and turn out cake. Peel away plastic.
  - Cover cake in whipped cream, spread down and around the sides, covering the whole cake.
  - Lightly dust with cocoa powder.
  - Slice and serve.


source: https://youtu.be/gIdsExROADQ