Tiramisu Gelato Recipe
Embark on a culinary journey with this Tiramisu Gelato recipe, where the quintessence of the classic Italian dessert is reimagined into a sumptuous, frozen delight. This recipe artfully melds the robust aroma of espresso with the richness of cocoa and mascarpone, ensuring each spoonful is a testament to indulgence. Ideal for an elegant dinner finale or a lavish summer treat, this Tiramisu Gelato is set to satiate your gourmet cravings. Let’s dive into the preparation of this exquisite dessert.
Kitchen Equipment Required
- Mixing Bowls
- Whisk
- Espresso Maker or Strong Coffee Brewer
- Fine-Mesh Sieve
- Measuring Cups and Spoons
- Ice Cream Maker
- Freezer-Safe Container
- Spatula
Cooking Time
Total estimated time: 3 hours (including chilling and freezing time)
Ingredients
- 500ml (2 cups) heavy cream
- 250ml (1 cup) whole milk
- 100g (1/2 cup) granulated sugar
- 3 large egg yolks
- 100ml (1/3 cup + 1 tbsp) strong espresso coffee, cooled
- 250g (1 cup) mascarpone cheese
- 10ml (2 tsp) vanilla extract
- 30g (1/4 cup) unsweetened cocoa powder
- Pinch of salt
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
Step 1: Make the Gelato Base
In a medium saucepan, mix together the heavy cream, whole milk, and half the granulated sugar (50g or 1/4 cup). Warm the mixture over a medium flame, stirring until the sugar is fully dissolved, and bring it to a soft simmer. Take care not to let it boil.
Step 2: Whisk Egg Yolks
In a separate mixing bowl, energetically whisk the egg yolks with the remaining sugar until you achieve a smooth, somewhat lighter-colored mixture.
Step 3: Temper the Eggs
Gradually add about 125ml (1/2 cup) of the warm cream mixture into the yolks, whisking non-stop to temper the eggs. Then, slowly blend the tempered egg mixture back into the saucepan with the rest of the cream mixture.
Step 4: Cook the Custard
Over a low flame, cook the mixture, stirring it constantly, until it becomes thick enough to leave a film on the back of a spoon, which should take roughly 5 minutes. Be vigilant not to boil the mixture to prevent the eggs from scrambling.
Step 5: Incorporate Coffee and Mascarpone
After removing the saucepan from the heat, strain the custard through a fine-mesh sieve into a clean bowl, which will help to eliminate any lumps of cooked egg. Add in the mascarpone cheese, the espresso, vanilla extract, cocoa powder, and a pinch of salt, stirring until the mix is flawlessly smooth.
Step 6: Chill the Mixture
Cover the gelato base with plastic wrap, ensuring it directly touches the surface to avoid skin formation. Place it in the refrigerator to chill thoroughly, which should take no less than 2 hours.
Step 7: Churn the Gelato
Once chilled, pour the custard into your ice cream maker and churn as per the manufacturer’s directions, typically for about 20-25 minutes, or until it reaches a soft-serve texture.
Step 8: Freeze the Gelato
Transfer the churned gelato into a container suitable for freezing, smoothing out the surface with a spatula. Seal the container with a lid or wrap it in plastic, and then freeze for a minimum of 1 hour to harden the gelato.
Step 9: Serve
Serve the Tiramisu Gelato in bowls, and if desired, garnish with chocolate shavings or a light dusting of cocoa powder.
Indulge in the rich and creamy flavors of this homemade Tiramisu Gelato, a perfect way to conclude any meal with an Italian twist. Buon appetito!
Conclusion
You’ve mastered the art of making Tiramisu Gelato! This indulgent creation is a testament to the elegance of Italian desserts with a modern twist. It’s a showstopper dessert, perfectly balanced with coffee, chocolate, and creamy mascarpone flavors. Whether serving it at a special occasion or treating yourself to a luxurious moment, Tiramisu Gelato is sure to impress. Share this recipe with fellow gelato enthusiasts and relish the experience. Buon appetito!
