Tiramisu Ice Cream Cake

In a medium bowl, mix together coffee, espresso powder, and Amaretto (reserve 2 Tablespoons of the Amaretto for topping); stir until espresso dissolves; set aside. Pour coffee mixture into a baking dish and roll wafer cookies (working with 3 or 4 at-a-time) in coffee mixture and transfer to wire rack set inside a rimmed baking sheet.

Line a tube pan with plastic wrap, pressing plastic to fit down into bottom crease (also wrap tube). Spray plastic with cooking spray. Line dipped cookies vertically around the inside of tube pan, pushing them as close together as possible; freeze until firm, about 1 hour.

Place ice cream in refrigerator for about 30 minutes to soften slightly. Transfer to a large bowl and mash and stir until it’s workable. Dip softened ice cream into cookie-lined pan, smooth the top, and wrap with plastic. Freeze until ice cream is firm, at least 6 hours or overnight, if preparing in advance.

With electric mixer on medium speed, beat mascarpone and cream until smooth and well combined. Beat in sugar, the remaining 2 Tablespoons of Amaretto and vanilla until soft peaks form. Add marshmallow cream and continue beating until stiff peaks form, just until peaks stand when beaters are pulled away.

Invert tube pan onto a serving platter and remove plastic and discard. Using a rubber spatula, top cake with a generous amount of mascarpone cream mixture. Place cocoa powder into a fine mesh strainer and lightly dust top of cake with cocoa powder.

This can be frozen for several days before serving and kept for up to 1 week in the freezer.