For tiramisu lovers, I recommend you try this ice cream, which is not difficult at all and is… super tasty, I think it has become one of my favorites, although I love ice cream.
Tiramisu ice cream is a delectable frozen treat that captures the essence of the classic Italian dessert in a delightful and refreshing way. This creamy and indulgent ice cream takes inspiration from the flavors of traditional tiramisu, combining rich coffee and cocoa with the smoothness of mascarpone cheese. Each spoonful of tiramisu ice cream is a harmonious blend of flavors, as the robust coffee notes mingle with the sweet creaminess of the mascarpone. The addition of delicate ladyfinger biscuit pieces adds a delightful texture and a subtle hint of almond flavor, reminiscent of the ladyfingers used in traditional tiramisu. This frozen twist on a beloved dessert is a true delight for coffee and dessert lovers alike, providing a cool and creamy treat that is sure to satisfy any sweet tooth.
INGREDIENTS
- 600ml of heavy cream (35% MG)
- 200g mascarpone
- 300ml condensed milk
- 6 to 8 solelets
- some coffee
DIRECTIONS
- The cream is semi-whipped, that is, the cream is half-whipped and the mascarpone is added.
- Continue beating until a frothy mixture remains.
- Now add the condensed milk little by little and with the help of a spatula, so that it integrates well.
- I add a little coffee (espresso) to give it a greater intensity of flavor.
- Now add some cut and soaked soletillas in coffee with sugar.
- Cover the ice cream with the skin, that is, with transparent paper and touching the mixture, take it to the freezer for a minimum of 8 hours.
- When serving, sprinkle with a little pure cocoa powder.
INSTAGRAM DISCUSSION
Tiramisu ice cream
Course: DessertCuisine: Other world cuisine, ItalianDifficulty: EasyFor tiramisu lovers, I recommend you try this ice cream, which is not difficult at all and is… super tasty, I think it has become one of my favorites, although I love ice cream.
Ingredients
600ml of heavy cream (35% MG)
200g mascarpone
300ml condensed milk
6 to 8 solelets
some coffee
Directions
- The cream is semi-whipped, that is, the cream is half-whipped and the mascarpone is added.
- Continue beating until a frothy mixture remains.
- Now add the condensed milk little by little and with the help of a spatula, so that it integrates well.
- add a little coffee (espresso) to give it a greater intensity of flavor.
- Now add some cut and soaked soletillas in coffee with sugar.
- Cover the ice cream with the skin, that is, with transparent paper and touching the mixture, take it to the freezer for a minimum of 8 hours.
- When serving, sprinkle with a little pure cocoa powder.
