Authentic Tiramisu Gelato Recipe

1. Using an electric mixer, beat the egg yolks with the sugar on high speed for about 5 minutes, until the cream is soft and fluffy.
2. Meanwhile, pour the milk into a saucepan and bring to a boil. Cook for about 5 minutes. The milk MUST NOT BOIL. If you have a kitchen thermometer, you can check that the temperature stays at about 85°C (185°F). If you don't have a thermometer, be sure to remove the saucepan from the heat or lower the heat if you see the milk starting to boil.
3. Place the egg and sugar fluffy cream in a saucepan. Slowly add the hot milk and keep stirring. THIS WILL PASTEURIZE THE EGGS.
4. Return to the heat and cook for 5 minutes WITHOUT BOILING, stirring constantly.
5. Turn off the heat and add the mascarpone cheese and espresso coffee.
6. Mix well and let cool at room temperature for a few minutes.

HOW TO MAKE TIRAMISU GELATO WITH ICE CREAM MAKER

1. If you have an ice-cream maker with a compressor (which cools as it churns), you do not need to cool the mixture in the refrigerator.
2. If you have an ice-cream maker without a compressor, put the mixture in the refrigerator and let it cool completely.
3. Pour the mixture into the ice cream maker and turn it on. Let it churn your gelato! This will take about 40 minutes, depending on the model.
4. When the gelato is almost ready, crush 4 or 5 ladyfingers coarsely in the ice-cream maker and finish the gelato. The result should contain cookie pieces, so don't churn it too long or they will loose their consistency.
5. Serve the tiramisu gelato topped with unsweetened cocoa powder.

HOW TO MAKE TIRAMISU GELATO WITHOUT ICE CREAM MAKER

1. Pour the mixture into a gelato container and place in the freezer for about 5 hours.
2. Break up the frozen surface every 30 minutes. To do this, remove the gelato from the freezer and beat it with a hand or electric whisk at low speed for about 30 seconds. This step is necessary to prevent ice crystals from forming in the gelato and to get a creamy result. Of course, this is a bit more work, but it is worth it!
3. When you see the gelato is almost ready, add the shredded ladyfingers and stir. Leave in the freezer for an additional 40 minutes.
4. Before serving, let the tiramisu gelato stand at room temperature for 5-10 minutes. Then stir and finally sprinkle with the unsweetened cocoa powder.