Description
Creamy, dreamy Tiramisu Ice Cream! This no-churn recipe combines a rich zabaglione base with mascarpone cream and coffee-soaked ladyfingers for the ultimate Italian dessert experience.
Ingredients
Scale
- 6 large egg yolks
- ¾ cup granulated sugar
- ½ cup Marsala wine (sweet or semi-sweet)
- Pinch of salt
- 16 ounces (2 cups) mascarpone cheese, cold
- 1 cup heavy cream, cold
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (such as Kahlua or Tia Maria)
- Approximately 24 ladyfingers (savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
- Chocolate shavings, for garnish
- Espresso beans, for garnish
Instructions
- Prepare the Zabaglione Base: In a heatproof bowl, whisk together egg yolks, sugar, and salt until pale yellow and slightly thickened (2-3 minutes). Gradually whisk in Marsala wine.
- Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly for 8-10 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat and transfer to a clean bowl.
- Whisk for another minute or two to release any remaining heat. Then, place the bowl in an ice bath (a larger bowl filled with ice and a little water) and continue to whisk occasionally until the zabaglione is completely cool. This cooling process can take about 20-30 minutes.
- Make the Mascarpone Cream: In a separate bowl, whip cold heavy cream until soft peaks form. Gradually add sugar and vanilla extract; continue whipping until stiff peaks form. Be careful not to overwhip.
- In a large bowl, gently soften cold mascarpone cheese with a spatula. Gently fold the whipped cream into the softened mascarpone cheese in two or three additions. Use a light hand to avoid deflating the whipped cream. Mix until just combined; do not overmix.
- Prepare Coffee Soak and Ladyfingers: In a shallow dish, combine cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture for a few seconds per side. Cut ladyfingers into smaller pieces if needed.
- Assemble the Tiramisu Ice Cream: Gently fold the cooled zabaglione base into the mascarpone cream mixture until just combined. Be careful not to overmix, as this can deflate the mixture.
- In a freezer-safe container, spread a thin layer of the zabaglione-mascarpone cream mixture on the bottom.
- Arrange a layer of the coffee-soaked ladyfingers over the cream. Make sure to cover the entire surface.
- Repeat the layers of cream and ladyfingers until all the ingredients are used, ending with a layer of cream on top.
- Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover with a lid or another layer of foil. Freeze for at least 6 hours, or preferably overnight, until the ice cream is firm.
- Serve: Let the ice cream sit at room temperature for about 10-15 minutes to soften slightly. Dust the top with cocoa powder. Garnish with chocolate shavings or espresso beans (optional). Scoop and serve.
Notes
- The zabaglione is the heart of this Tiramisu Ice Cream, giving it that rich, custardy flavor. Don’t skip this step it’s what makes it truly special!
- Be patient and don’t stop whisking! If the mixture starts to curdle, immediately remove it from the heat and whisk vigorously until it smooths out.
- Make sure your mascarpone and heavy cream are very cold for the best results.
- Be careful not to overwhip the cream, as it can turn into butter.
- A quick dip is key! Over-soaked ladyfingers will make the ice cream soggy.
- Be careful not to overmix, as this can deflate the mixture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes