Tiramisu ice cream

Ingredients

• 450 gmascarpone
• 4eggs
• 125 gsugar
• 1 sachetvanillin sugar
• 225 mldouble cream, for whipping
• 2 tablespoonsliqueur (rum, brandy or Marsala)
• 4 espresso cups (about 120 ml)strong coffee
• 8Savoiardi biscuits
• 1 pinchsalt
• To dustcocoa powder

Instructions

1. 1

   Whisk the yolks

   In a bowl, beat the egg yolks with the sugar and vanillin sugar until thick, pale and fluffy.

2. 2

   Add mascarpone

   Mix in the mascarpone and 1 espresso cup of coffee, stirring until evenly combined.

3. 3

   Whip the whites

   Beat the egg whites with a pinch of salt until they form stiff peaks.

4. 4

   Whip the cream

   Whip the cream separately until it holds firm peaks.

5. 5

   Fold in the foam

   Fold the egg whites into the mascarpone mixture first, then gently fold in the whipped cream using an upward movement.

6. 6

   Crush biscuits

   Break the Savoiardi biscuits into crumbs.

7. 7

   Soak the crumbs

   Stir the liqueur into the remaining coffee, then soak the biscuit crumbs in it.

8. 8

   Mash the biscuits

   Press the soaked crumbs with a spoon until they form a soft paste.

9. 9

   Combine the mixtures

   Add the biscuit paste to the mascarpone cream and dust the mixture with cocoa powder.

10. 10

    Churn the ice cream

    Mix everything together, then pour it into the ice cream maker and churn according to the manufacturer's instructions.

What is tiramisu ice cream?

Tiramisu is an Italian dessert traditionally layered with coffee-soaked Savoiardi and a mascarpone cream. This version turns those familiar flavours into a churned frozen dessert.

The mascarpone gives it a rich base, while coffee and liqueur-soaked biscuit crumbs bring in the characteristic bitter-sweet notes. Folding in whipped egg whites and cream helps keep the mixture airy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 10g protein, 47g carbs, 46g fat.

Mascarpone, cream and egg yolks provide most of the fat, while sugar and Savoiardi supply much of the carbohydrate; eggs and mascarpone also contribute protein. Serve a scoop with fresh berries or alongside a lighter meal to balance the richness.

The mascarpone base

Mascarpone: beat it into the sweetened yolks with one espresso cup of coffee until smooth. A little coffee in the base spreads its flavour throughout the ice cream.

Eggs: the yolks enrich the mixture, while the whipped whites are folded in later for a lighter texture. Use fresh eggs and keep the mixture chilled while preparing the remaining components.

Whip and fold gently

Egg whites: beat them with the pinch of salt until stiff peaks form; the peaks should hold their shape when you lift the whisk. Avoid getting yolk or grease into the whites, as either can make them difficult to whip.

Cream: whip separately to firm peaks, then fold it in after the whites. Use a broad spatula and gentle strokes so you do not knock out too much air.

Get the biscuit texture right

Crumbs: break the Savoiardi into small pieces before soaking them. The recipe then presses them into a paste, which gives the finished mixture soft biscuit pockets rather than large dry chunks.

Coffee and liqueur: combine them before soaking the crumbs so the flavour is distributed evenly. Add the biscuit paste to the cream after the cocoa dusting, then mix as directed.

Churning and doneness

Ice cream maker: follow the manufacturer's instructions, since churning time and the point at which the mixture is ready depend on the machine. The recipe does not give a fixed total time.

Texture: look for a thick, frozen mixture that holds its shape in the churn. For a firmer scoop, transfer it to a freezer-safe container and freeze until set.

Serving ideas

Serve the ice cream in chilled bowls or glasses, with a little extra cocoa dusted over the top if desired. Its coffee and mascarpone flavours pair well with a small espresso.

For a more substantial dessert, serve a scoop alongside a plain biscuit or fresh berries. Keep accompaniments simple so the tiramisu flavours remain the focus.

Recipe notes & tips

• Separate the eggs while they are cold, then let the whites come closer to room temperature before whipping.
• Use a clean, dry bowl for whipping the egg whites.
• Fold the whipped components in gently to preserve as much air as possible.
• Break the Savoiardi evenly so they soak at a similar rate.
• Check your ice cream maker's instructions before starting and chill its bowl if required.
• Use the machine's own texture cues rather than relying on a fixed churning time.

Variations

• Use Marsala: choose it as the liqueur for a classic Italian-style note.
• Skip the alcohol: leave out the liqueur and soak the crumbs in the coffee alone.
• Add chocolate: fold finely grated dark chocolate through the mixture before churning.
• Make it stronger: use a more concentrated coffee while keeping the amount the same.
• Finish with cocoa: dust each serving just before bringing it to the table.

Common mistakes to avoid

• Overwhipping the cream: stop once it holds firm peaks so it remains easy to fold in.
• Deflating the mixture: use slow, broad folding strokes rather than beating the whites and cream into the base.
• Large biscuit pieces: crush the Savoiardi well so the crumbs soak evenly and form the intended paste.
• Dry biscuit crumbs: soak them in the coffee and liqueur mixture before pressing them into a paste.
• Ignoring the machine instructions: prepare and operate the ice cream maker as its manufacturer recommends.

How to store

Transfer the churned ice cream to a covered freezer-safe container and keep it frozen. For easier scooping, let it soften briefly at room temperature before serving; avoid repeated thawing and refreezing.

Frequently asked questions