Bring the classic Italian dessert Tiramisu to your no-churn ice cream with this Tiramisu ice cream. Made with layers of mascarpone cream, coffee-soaked ladyfingers, and crushed chocolate, this is a simple and easy recipe that takes only 10 minutes to prepare. Best of all, you don't need an ice cream maker.
¼cup(60ml)MarsalaCream de cacao, brandy or rum (optional)
Instructions
Mascarpone cream - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until soft peaks. Then, add the condensed milk followed by the mascarpone cheese, powdered sugar, and vanilla extract. Combine well.
Coffee cream - Pour 1/3 of the mascarpone cream into a separate bowl and add 1/4 cup of the coffee mixture. Combine well and set aside.
Soaking Liquid - Add the cocoa powder to the brewed espresso coffee and hot water, let cool to room temperature, then add the liqueur. Set aside until ready to soak the ladyfinger cookies.
Assemble - Layer the mascarpone cream and coffee cream with soaked ladyfinger cookies in the ice cream container or loaf pan as shown in the video. - Pour 1/3 of the mascarpone cream mixture- Followed by 1/3 of the coffee cream mixture. - Soak three ladyfinger cookies, break them into pieces, and place them on top. - Continue to layer with more mascarpone cream and coffee cream mixtures, followed by more pieces of soaked ladyfinger cookies until you have used everything or the tub is full!
Freeze - When done, cover the container with its lid and place it in the freezer. Freeze for at least 4 to 6 hours, preferably overnight.
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