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Ingredients

Gelato Tiramisu’

Tiramisu’ Ice Cream

for the coffee dip
1 cup (240 cc) espresso coffee
2 teaspoons sugar

for the zabaglione ice cream
4 egg yolks
1/2 cup (100 gr) sugar
1/2 cup (120 cc) Marsala wine
1 1/2 cups (360 cc) whole milk
1/2 cup (120 cc) heavy whipping cream

for the base
12 savoiardi (ladyfinger cookies)
semi-sweet chocolate shaving for topping

Printer friendly recipe

In a saucepan over medium heat combine cream and milk. Heat until bubbles appear around the edge of the pan.

Tiramisu’ is considered a semifreddo (a dessert served cold, but not frozen), but there are many versions of a ice cream Tiramisu’. To be as close as possible to the classic tiramisu’ taste, I prepared a Zabaglione ice cream and then I layered it with espresso dipped lady fingers. The result... Wow! Just try it yourself.

Prepare a strong espresso coffee, about 1 cup (240 cc). Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool to room temperature. Place in the refrigerator for about 2 hours or until cold.

Preparing the zabaglione

Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy.

Beat in the sugar . . .

. . . and the Marsala wine.

Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear. Turn heat off and set aside to cool while preparing the milk mixture.

Stir the milk-cream into the zabaglione. Cool this mixture to room temperature. Place the pan onto a bowl filled with ice and water if necessary. When the mixture is lukewarm, place in the refrigerator for about 2 - 3 hours or until cold.

When the zabaglione mixture is cold transfer it to a ice cream maker and follow the ice cream machine instructions. Transfer to a container and place in the freezer until ready to assemble the tiramisu.

3 half ladyfingers dipped in espresso coffee

3 half ladyfingers dipped in espresso coffee

1 scoop zabaglione ice cream

1 scoop zabaglione ice cream

Chocolate shavings

Decoration (optional)

Preparing the ice cream

To assemble the Tiramisu Ice Cream

Assemble the Tiramisu’ only few minutes before serving it. Home made ice cream melts faster than industrial ice cream. Prepare the tiramisu in individual cups or glasses.
For each cup:
* Break 3 ladyfingers in two.
* Dip 3 pieces in the cold coffee and place in the bottom of the cup.
* Top with 1 generous scoop of ice cream.
* Place on top 3 more ladyfinger pieces, dipped in coffee.
* Top with 1 more scoop of ice cream.
* Top with chocolate shavings.
* Decorate with chocolate or wafer cookies.