Icebox Tiramisù

Line a 4-by-8-inch (10-by-20-cm) loaf pan with parchment paper, leaving 3 inches (7.5 cm) of parchment overhanging on both 8-inch (20 cm) sides of the pan.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sugar together on medium-high until soft peaks form, about 3 minutes. Reduce the speed to medium-low and add the mascarpone, then the vanilla and salt; beat until the mascarpone is fully incorporated about stiff peaks form, about 1 minute. Set aside.

In a shallow bowl, whisk together the espresso, Kahlúa and Frangelico.

Scoop a scant 1 cup of the mascarpone whipped cream into the prepared loaf pan and spread in an even layer. Working with one ladyfinger at a time, dip a ladyfinger into the espresso mixture, turning it to coat both sides, for 2 to 3 seconds. (Don’t soak them any longer or they will become too soggy to work with.) Place the ladyfinger on top of the mascarpone in the pan. Continue dipping the ladyfingers and arranging them in the pan to cover it in a single layer, trimming some of the ladyfingers if necessary to fit the pan.

Spread another layer using one-third of the remaining mascarpone whipped cream. Repeat the process until you have three layers of ladyfingers and ending with a thin layer of the mascarpone whipped cream. If there is any remaining mascarpone whipped cream, cover and refrigerate until ready to serve.

Refrigerate the tiramisù, uncovered, overnight.

When ready to serve, turn the tiramisù out onto a serving platter and carefully peel off the parchment paper. Dip a large serrated knife in hot water, then dry the knife. Use the knife to cut the tiramisù into slices 1 inch (2.5 cm) thick, dipping and wiping the knife between cuts.

Place each slice on an individual plate and top with a dollop of remaining mascarpone whipped cream, if any. Dust lightly with cocoa powder and top with milk and white chocolate shavings and some hazelnuts. Serve immediately.

Williams Sonoma Test Kitchen