Tiramisu Affogato Recipe

Prepare custard

Whisk 4 egg yolks and 0.75 cup granulated sugar in a heatproof bowl until pale and slightly thickened, about 2–3 minutes.

Heat 0.5 cup whole milk and 1.5 cups heavy cream in a medium saucepan over medium heat until it just begins to steam (small bubbles at edges), do not boil.

Temper the yolks: slowly pour about 1/3 of the hot cream mixture into the yolks in a thin stream while whisking constantly to raise the temperature. Then pour the warmed egg mixture back into the saucepan with the remaining cream, whisking.

Cook the custard over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil.

Remove from heat and whisk in 1 cup mascarpone, 1 tsp vanilla extract and 1 tbsp marsala or coffee liqueur (if using) until smooth and fully combined. If any lumps remain, strain the custard through a fine sieve into a clean bowl.

Cool the custard quickly: set the bowl in an ice bath and stir occasionally until it reaches room temperature, then refrigerate until fully cold, at least 2 hours or overnight.

Churn and freeze: once cold, pour the custard into an ice cream maker and churn according to manufacturer instructions (typically 20–30 minutes) until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze at least 4 hours to firm up.

Preheat oven to 325°F (160°C) or use a skillet on medium-low for toasting.

Spread 0.5 cup cocoa nibs and 0.33 cup chopped toasted almonds or hazelnuts on a small baking sheet and toast in the oven for 6–8 minutes, or toast in a dry skillet, stirring frequently, until fragrant. Watch carefully so they don't burn.

Allow toasted nibs and nuts to cool slightly, then pulse in a food processor or chop finely to a coarse crumb — you want some texture, not powder.

Transfer to a bowl and stir in 2 tbsp brown sugar, 1 tbsp melted butter and 1/4 tsp fine sea salt. Mix until the sugar and butter coat the crumbs and form small clusters. Spread on parchment to cool and crisp for 15 minutes. Break up any large clumps before serving.

Brew 8 fl oz of fresh espresso (about 2 double shots). If desired, stir in 1 tsp granulated sugar while hot until dissolved. Keep hot for serving immediately before plating the affogato.

If pizzelles are store-bought and crisp, break them into decorative shards or leave whole. If you prefer a softer cookie, warm them for 10–15 seconds in a microwave or 1–2 minutes in a 300°F oven.

Lightly dust pizzelles with 1 tsp unsweetened cocoa powder using a small sieve, if desired.

Scoop: place 2 generous scoops (about 1/2 cup each) of the frozen mascarpone ice cream into each serving glass or small bowl. This recipe yields about 4 servings.

Crumble: sprinkle about 2 tbsp of the cocoa nib crumble over each scoop of ice cream, reserving a little for garnish.

Garnish: tuck 1–2 pizzelle shards into each serving for a crisp element and dust a little extra cocoa nib crumble on top.

Affogato: immediately before serving, pour 2 fl oz (about 60 ml) of hot espresso over each glass/table-side so the espresso 'drowns' the ice cream (affogato style). Serve immediately so the ice cream partly melts into the espresso.

Optional finishing: garnish with a few additional cocoa nibs or a light dusting of cocoa powder. Serve spoons alongside the pizzelle.