Tiramisu Gelato
Preparation : 35 min
Cooking : 15 min
Total time : 2 h 20 Rest : 1 h 30
8 people
500 ml whole milk
60 ml single cream
1 vanilla pod, split in two and scraped`
40 ml of espresso coffee
150 g mascarpone
8 sponge fingers
10 g cocoa powder or chocolate shavings, for sprinkling
60 g sugar
15 ml water
1 egg white (30g)
120 ml of espresso coffee
RECIPE STEPS
1
Heat the milk, cream and the vanilla pod over a low heat.
Turn off the heat just before the mixture begins to boil and leave it to cool a bit.
- 500 ml whole milk
- 60 ml single cream
- 1 vanilla pod, split in two and scraped`
2
Remove the vanilla pod then add 40 ml of espresso and the mascarpone.
Mix thoroughly.
- 150 g mascarpone
- 40 ml of espresso coffee
3
Make the Italian meringue: dissolve the sugar in the water in a saucepan. Increase the temperature to 114°C.
Meanwhile, whisk the egg white for 2 minutes.
- 60 g sugar
- 15 ml water
- 1 egg white (30g)
4
Gradually incorporate the very hot sugar syrup into the egg whites, whisking continuously. The egg whites should have a light, airy texture.
Continue whisking for 1 to 2 minutes.
5
Incorporate the meringue into the cream, whisking quickly to obtain a homogeneous mixture.
Place in the fridge until the mixture is cold.
6
Press the Italian ice cream mode.
Pour the mixture into the Gelato Expert.
7
Meanwhile, break each sponge finger into four pieces and quickly dip them in the cold coffee.
Add them into the mixture. Run the programme.
- 8 sponge fingers
- 120 ml of espresso coffee
8
When the light flashes, your gelato is ready.
Sprinkle over cocoa powder or chocolate shavings.
- 10 g cocoa powder or chocolate shavings, for sprinkling
9
Serve your gelato immediately, keep it cold using the conservation mode (2 hours) or store it in the freezer.