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Tiramisu Ice Cream
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I've been craving Tiramisu for quite some time. This creamy and elegant dessert always delights me and our guests. This is a dessert I can never resist. The smooth Mascarpone cream combined with the coffee dipped ladyfingers turns into an heavenly delicious dessert. I am used to use the classic recipe using fresh eggs and no whipped cream and I've never encountered any problems with that.
- Makes about 4-6 servings
- 4 eggs
- 1/2 cup (8 tbsp) sugar
- 8 oz (250 g) Mascarpone cheese
- 1 tsp vanilla extract
- For Dipping
- 3 oz (80 g) savoiardi cookies, about 8 cookies
- 5 tsp instant coffee
- 5 tbsp hot water
- 2 tbsp brandy or amaretto liqueur
- Garnish
- cocoa powder for dusting
-
Combine the coffee with water and brandy and set aside to cool.Cut the cookies in smaller pieces.
- Separate the egg yolks from the whites. Mix egg yolks with sugar until thick, creamy and pale yellow colored. Add Mascarpone cheese and vanilla extract and blend well.
- Whip egg whites until foamy with a mixer, and gently fold them to the Mascarpone mixture.
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Line a 1.5 litre-capacity loaf tin with plastic wrap. Toss the broken cookies in the coffee mixture. (Be careful not to soak the cookies too much otherwise they will get too hard on the freezer, only the edges need to be soaked ). Pour 1/3 of the mixture into the tin and add half of the cookies. Put another 1/3 of the cream mixture over the cookies, add the rest of the cookies and finish with the last 1/3 of the cream. Cover and put it in the freezer.
- When ready to serve invert onto a plate, remove the plastic wrap, sift cocoa powder over the top and cut into slices.
I am glad you like it! Worth to be tried, trust me.
It worth to be tried. It is amazingly delicious. I personally love it.
Yes you are right it is important not to soak the fingers too much, it happened tome too with some of them and indeed they were frozen too much. The ones soaked only on the edges, not entirely were perfect. I love to use Mascarpone in ice cream recipes not only in tiramisu because of this effect over the ice cream, it keeps it creamy it doesn't get too hard. For those who don't have an ice cream maker using Mascarpone on their homemade ice cream is a brilliant idea. You won't need to stir it every half an hour.
So glad you liked it:) I make it often without brandy and is delicious, one of our favorite recipes too.Good idea of espresso/cocoa syrup.. mmm guess you just convinced me to make this recipe again:)
250 g mascarpone is around 1 cup +1 or 2 tbsp more of mascarpone cheese. As for the lady fingers you won't need too many. Not even 1 package, somewhere between 5-8 lady fingers. Here we love them and the rest ogf the package we serve along coffee or other fruits.
Adeeha, sorry for the late answer on this comment. I am so glad you enjoyed this tiramisu ice cream. We love it too, it's amazing. Maybe next time try to take it out of the dish you froze it, like I did, I think this is the reason it as getting watery at the bottom.
yes.. it is better to work with if at room temperature.. sorry for the late answer
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