Tiramisu Gelato Recipe
mascarpone gelato, espresso, lady fingers, cocoa, sea salt
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Ingredients
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Gelato Base
Espresso Mixture
Assembly
Method
Gelato Preparation
- 1
Mix Gelato Base
In a large mixing bowl, combine the mascarpone cheese, heavy cream, whole milk, granulated sugar, vanilla extract, and sea salt. Whisk together until the mixture is smooth and the sugar has dissolved completely.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the mixture is completely chilled.
Espresso Mixture
- 3
Prepare Espresso
Brew the espresso and allow it to cool. If using, stir in the coffee liqueur once cooled.
Churning and Freezing
- 4
Churn the Gelato
Once the gelato base is chilled, pour it into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Incorporate Espresso
During the last few minutes of churning, gradually pour in the cooled espresso mixture, allowing it to swirl through the gelato.
- 6
Transfer to Freezer
Transfer the gelato to an airtight container. Place it in the freezer for at least 4 hours, or until firm.
Assembly
- 7
Layer with Lady Fingers
In serving dishes, crumble lady fingers at the bottom. Scoop the tiramisu gelato on top of the crumbled lady fingers.
- 8
Finish with Cocoa
Dust the top of the gelato with cocoa powder for garnish. Serve immediately or store in the freezer until ready to serve.