Directions

• Step 1
  Line a medium baking dish with a large enough sheet of plastic wrap to hang over edges by several inches.
• Step 2
  In shallow bowl, whisk together coffee, sugar, and cinnamon until sugar dissolves. Using 1 package of lady fingers and working 1 cookie at a time dip ladyfinger halves into coffee mixture and line bottom of prepared baking dish.
• Step 3
  In the bowl of a stand mixer with paddles attachment, beat 1 cup whipped cream with coffee ice cream; spoon over ladyfingers in dish. Using the remaining package of lady fingers and working 1 cookie at a time dip ladyfinger halves into coffee mixture and place over ice cream mixture.
• Step 4
  In same bowl, beat remaining 1 cup whipped cream with vanilla ice cream; scoop over lady fingers and spread into an even layer, packing down with back of spoon. Cover with plastic wrap and freeze for 4 to 6 hours, or until firm.
• Step 5
  Remove tiramisu with plastic wrap. Discard plastic wrap, dust with cocoa powder, and sprinkle with toasted almonds.