Hello, dessert lovers! Today, I’m thrilled to share a recipe that combines two of my all-time favorite treats: Tiramisu and Gelato. Living in Accra, where the sun often blesses us with its warmth, there’s nothing quite as refreshing as a cold, creamy scoop of gelato. But what if that gelato could capture the rich, indulgent flavors of Tiramisu? Well, I decided to experiment, and the result is nothing short of magical!
My Tiramisu Gelato Recipe
This gelato takes the best parts of Tiramisu—the mascarpone, the espresso, the cocoa—and blends them into a smooth, creamy treat that’s perfect for warm days and special occasions alike.
Ingredients:
Here’s what you’ll need to create this decadent dessert:
For the Gelato Base:
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 8 oz mascarpone cheese (at room temperature)
- 1 teaspoon vanilla extract
- 1 shot of espresso or ¼ cup strong brewed coffee (cooled)
For the Tiramisu Flavor:
- 1 tablespoon instant coffee granules (optional, for a stronger coffee flavor)
- 2 tablespoons coffee liqueur (like Kahlúa, optional)
- 2-3 tablespoons unsweetened cocoa powder
- 8-10 ladyfinger cookies, broken into small pieces
- Dark chocolate shavings (for garnish, optional)
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Instructions:
- Start with the Gelato Base:
Begin by heating the milk and cream in a saucepan over medium heat until it’s just about to boil. You don’t want it to boil over, so keep an eye on it! Once hot, remove it from the heat. - Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and thick. This step is crucial for creating that rich, creamy texture we all love in gelato. - Combine the Mixtures:
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. - Incorporate the Mascarpone:
Remove the saucepan from the heat and whisk in the mascarpone cheese until smooth. Then, stir in the vanilla extract, espresso (or strong coffee), and coffee liqueur (if using). If you want a more intense coffee flavor, add the instant coffee granules at this stage. - Chill the Mixture:
Pour the mixture into a bowl, cover it with plastic wrap, and let it chill in the refrigerator for at least 4 hours or overnight. Chilling is key to achieving that smooth, creamy gelato texture. - Churn the Gelato:
Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It should take about 20-25 minutes to reach a soft-serve consistency. - Add the Tiramisu Elements:
During the last few minutes of churning, add the broken ladyfinger pieces. The cookies will soak up some of the gelato, giving you that classic Tiramisu texture. For an extra touch, sprinkle in the cocoa powder as the gelato churns, creating beautiful swirls of flavor. - Freeze the Gelato:
Transfer the gelato to an airtight container and freeze it for at least 2 hours to firm up. This step is crucial if you prefer your gelato with a more traditional, scoopable texture. - Serve and Garnish:
When you’re ready to serve, scoop the Tiramisu Gelato into bowls or cones. For a final touch, sprinkle with dark chocolate shavings or a light dusting of cocoa powder. - Enjoy!
Now, take a moment to indulge. Each spoonful is a delightful blend of creamy mascarpone, bold espresso, and the subtle crunch of ladyfingers—just like a classic Tiramisu, but in a cool, refreshing gelato form.
Creating this Tiramisu Gelato has been such a fun and rewarding experience, and I hope you enjoy making it as much as I did. Whether you’re enjoying it on a hot afternoon in Accra or serving it as a dessert after dinner, this gelato is sure to impress.
Until next time, keep experimenting and savoring the sweet moments.