tiramisu ice cream
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tiramisu ice cream
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 150 ml water 2/3 cup
- 150 sugar ¾ cup
- 250 mascarpone cheese
- 250 crème fraîche or sour cream
- 1 tsp vanilla extract
- 3 tsp instant coffee dissolved in 3 tablespoons hot water
- 2 Tbs brandy or coffee liqueur
- 90 boudoir biscuits broken into small pieces
- cocoa powder for dusting
Instructions
- Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool and chill in the fridge.
- Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and mix briefly.
- Dissolve the coffee with the remaining water and sugar and allow to cool.
- Add the brandy or liqueur to the coffee mixture and set aside.
- By Hand
- Pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals.
- Machine
- Pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made.
- Line a loaf tin with cling wrap.
- Toss the broken up biscuit pieces in the coffee / brandy mixture.
- Spread a third of the cream mixture on the bottom of the loaf.
- Scatter over half the biscuits and lightly press in.
- Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture.
- Cover and freeze until set.
- When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.
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