Tiramisú is considered a semifreddo (a dessert served cold, but not frozen), but there are many versions of a
Ice cream Tiramisú
To be as close as possible to the classic Tiramisú taste, I prepared zabaglione ice cream and then layered it with espresso-dipped lady fingers. The result… Wow! Just try it yourself.
For the coffee dip
1 cup (240 cc) espresso coffee
2 teaspoons sugar
For the zabaglione ice cream
4 egg yolks
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine
1 1/2 cups (360 cc) whole milk
1/2 cup (120 cc) heavy whipping cream
For the base
12 savoiardi (ladyfinger cookies)
semi-sweet chocolate shaving for topping
Prepare a strong espresso coffee, about 1 cup (240 cc). Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool to room temperature. Place in the refrigerator for about 2 hours or until cold.
Preparing the zabaglione
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy.
Beat in the sugar . .
and the Marsala wine.
Transfer the bowl over a pan of simmering water and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. Turn off the heat and set it aside to cool while preparing the milk mixture.
Preparing the ice cream
In a saucepan over medium heat, combine cream and milk. Heat until bubbles appear around the edges of the pan.
Stir the milk-cream into the zabaglione. Cool this mixture to room temperature. Place the pan onto a bowl filled with ice and water if necessary. When the mixture is lukewarm, place it in the refrigerator for about 2 - 3 hours or until cold.
When the zabaglione mixture is cold, transfer it to an ice cream maker and follow the ice cream machine instructions. Transfer to a container and place in the freezer until you are ready to assemble the tiramisu.
To assemble the Tiramisú Ice Cream
Assemble the Tiramisú only a few minutes before serving it. Home made ice cream melts faster than industrial ice cream. Prepare the Tiramisú in individual cups or glasses.
For each cup:
* Break 3 ladyfingers in two.
* Dip 3 pieces in the cold coffee and place in the bottom of the cup.
* Top with 1 generous scoop of ice cream.
* Place 3 more ladyfinger pieces, dipped in coffee, on top.
* Top with 1 more scoop of ice cream.
* Top with chocolate shavings.
* Decorate with chocolate or wafer cookies.