ROTD: Tiramisu Ice Cream

Ingredients For the Ice Cream: 4 eggs, separated 100 g sugar 1 pinch salt 300 g mascarpone 100 g Marsala wine 300 g heavy cream (35% fat) 12-14 ladyfinger biscuits 1 large cup of strong espresso coffee, at room temperature For Serving: Cocoa powder Chocolate curls Instructions Preparing the Ice Cream: Line a small rectangular […]

Ingredients

For the Ice Cream:

  • 4 eggs, separated
  • 100 g sugar
  • 1 pinch salt
  • 300 g mascarpone
  • 100 g Marsala wine
  • 300 g heavy cream (35% fat)
  • 12-14 ladyfinger biscuits
  • 1 large cup of strong espresso coffee, at room temperature

For Serving:

  • Cocoa powder
  • Chocolate curls

Instructions

Preparing the Ice Cream:

  • Line a small rectangular cake tin with plastic wrap, ensuring there is enough overhang to cover the top.
  • Place the tin in the freezer to chill.
  • Allow the espresso coffee to cool completely.
  • In a bowl, beat the egg yolks with half of the sugar using a hand mixer until they become pale, fluffy, and doubled in volume.
  • In a separate bowl, whisk the mascarpone with the Marsala wine until smooth.
  • Add the mascarpone mixture to the egg yolks and mix well.
  • In another bowl, whip the heavy cream until it forms soft peaks.
  • Gently fold the whipped cream into the egg yolk and mascarpone mixture.
  • In a clean bowl, beat the egg whites with the salt until soft peaks form, using a hand mixer on medium speed.
  • Gradually add the remaining sugar while beating on high speed for about 1 minute, until the meringue becomes glossy.
  • Carefully fold the meringue into the mascarpone mixture using a spatula until well combined.

Assembling the Ice Cream:

  • Spread a layer of the mascarpone cream mixture in the bottom of the chilled tin.
  • Dip the ladyfinger biscuits one by one into the cooled espresso coffee and arrange them over the cream layer.
  • Repeat the layers, alternating between the mascarpone cream mixture and coffee-soaked ladyfingers, ending with a layer of cream on top.
  • Smooth the surface and cover with plastic wrap.
  • Freeze for at least 3 hours, or until the tiramisu ice cream is firm.
  • To serve, remove the tin from the freezer and invert it onto a serving platter.
  • Peel off the plastic wrap.
  • Let the ice cream sit at room temperature for a few minutes to soften slightly.
  • Slice the tiramisu ice cream and dust with cocoa powder.
  • Garnish with chocolate curls.

Enjoy!

Sourcce: Argiro Barbarigou

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