It’s creeping up again. I’m talking about the dreaded desert heat. It’s the time of the year when I usually turn off the oven and refuse to use it for at least 8-9 months. We basically spend our afternoons on the weekend lounging next to the little pool we got for the little devil and (not so secretly) wishing we can jump in with her, regardless of the fact that the water is barely ankle-high. Seeing her jumping around in the pool is absolutely delightful.
So basically, this post was inspired by three different events that happened at the same time. First is watching that innocent laugh on my niece’s face. Second was seeing a friend of mine’s posts during her trip to Italy. And last, but not least, the lurking summer heat.
Italy. Heat. Children. It can only mean one thing. Tiramisu Ice cream (duh!)
So basically this recipe combines the best of all worlds. Velvety mascarpone with coffee, crunchy ladyfingers, topped with cocoa powder and chocolate shavings. To top it all, this recipe needs no ice cream maker and no raw eggs, or any eggs for that matter. Also, the entire thing can be whipped up in less than 10 minutes.
For my taste buds, which happen to often reject ice cream, it couldn’t get enough of it. It was divine! Pour hot espresso on it and turn it into an affogato , sift cocoa powder or shaved chocolate, either way tiramisu ice cream is an incredible treat, no matter what the weather is. you can even pour them into ice cream pop molds for a kid friendly version (also if you were gonna do that you might want to skip the Bailey’s.. Or don’t.. No one’s looking).
Tiramisu Ice Cream
Makes 4 servings
- 8 ounces mascarpone cheese (softened at room temperature)
- 2/3 cup granulated sugar
- 3/4 cup heavy whipping cream
- 1 cup espresso or strongly brewed coffee
- 4-5 ladyfinger cookies
- 1 tablespoon Bailey’s or dark rum (optional)
- 2 teaspoons cocoa powder and chocolate shavings (for garnish)
- In a large bowl, beat mascarpone with sugar until smooth. Slowly add heavy cream until well combined and all sugar granules are dissolved.
- Pour enough mixture into the molds, until they are 1/2 full. Set aside the remaining mixture. (here, you can either add to it the liquor if you’re using it, or just keep it as is)
- Pour the coffee into a shallow bowl. Dip each ladyfinger into it for 5 seconds per side, then break it and spread on top of the mixture in the molds.
- Top the remaining mixture over the ladyfingers and place the molds in the freezer for at least 2 hours, the longer the better.
- When ready to serve, prepare a bowl with hot water, and place the bottom of the molds in the water for 5 seconds. Gently run a knife along the edges, and it will pop right out of the mold. Flip it on to a plate.
- Dust the top with cocoa powder and the chocolate shavings.
Bon Appetit 🙂