Key Ingredients

A can of Dulce de Leche featuring the La Lechera logo and a square slice of flan drizzled with caramel.
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
  • 1 carton (1.5 quarts) vanilla bean light ice cream, softened
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
  • 3/4 cup brewed espresso or strong coffee
  • 1/4 cup coffee liqueur, brandy or dark rum (optional)
  • 1 package (6.17 to 7 ounces) crisp ladyfingers
  • 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped, divided
  • 2 to 3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa

Make It

Step 1

Line an 8- or 9-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.

Step 2

Spoon ice cream into large mixer bowl; beat until smooth. Swirl in dulce de leche.

Step 3

Combine espresso and liqueur in a shallow dish. Dip (don’t soak) half of the ladyfingers into mixture and place in bottom of prepared pan. Layer half of ice cream mixture over top; sprinkle with half morsels. Repeat layers 1 more time.

Step 4

Fold plastic wrap overhang over top of ice cream mixture/morsels and freeze overnight. To serve, lift frozen tiramisu from pan using plastic wrap overhang. Remove plastic wrap. Dust top with baking cocoa. Slice into 1-inch slices; cut each slice in half.

Recipe Notes

Cook's Tip:

1 package (3 to 3 1/2 ounces) soft ladyfingers can be used in place of crisp. If you don’t use liqueur, sweeten the espresso or coffee a bit.

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