Friday, August 15, 2008
Tiramisu has to be one of my favorite desserts. And you all know how obsessed I am with homemade ice cream. So it should come as no surprise that I've been dreaming of a tiramisu ice cream. I've called this a gelato primarily because of it's texture, which is more like a dense flavorful gelato than a completely smooth and airy ice cream. Rich with creamy mascarpone cheese and eggs, scented with marsala, speckled with rum and coffee drenched ladyfingers, this is just like the layered dessert, only better!
makes 1 quart
3 cups mascarpone zabaglione, left in the fridge overnight for the flavors to meld and ripen
2 Tbsp dark rum
2 Tbsp sweet marsala wine
1 tsp espresso powder
1 Tbsp sugar
3 Tbsp water
6 crisp ladyfingers
bittersweet chocolate for grating
Pour mascarpone zabaglione into an ice cream maker and freeze according to manufacturer's directions. Meanwhile, mix together rum, wine, espresso powder, sugar and water and stash it in the freezer.
In the last 5 minutes of churning, dunk ladyfingers in chilled rum mixture about 20 seconds per side, then crumble into gelato. Freeze until set, about 2 hours.
Serve topped with grated bittersweet chocolate. Prepare for your dishes to start grinning!
One of the things I love most about this ice cream is the alcohol keeps it from turning as rock hard in the freezer as other homemade ice creams. However, this also means it melts fast, so my apologies for the pictures!