Part 4/8:

The recipe starts with egg yolks, sugar, vanilla, flour, and cornstarch, beaten into a fluffy mixture. Egg whites are whipped separately with a pinch of salt and sugar until silky and stiff, then gently folded into the yolks. Piping the batter onto parchment-lined trays results in uniform, crisp biscuits baked at 400°F for approximately 12 minutes.

Assembling the Tiramisu Ice Cream Cake

Once cooled, the ladyfingers are brushed with a coffee-sugar syrup infused with coffee liqueur, creating a rich, aromatic base. The cake itself is layered in a loaf pan lined with plastic wrap, starting with a layer of vanilla ice cream, followed by soaked ladyfingers, more ice cream, and additional flavor layers. It’s then wrapped tightly and frozen overnight.