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
