Tiramisu Ice Cream Cake
- Women`s Corner
- July 29, 2022
An ice cream cake version of everyone's favorite Italian dessert made with homemade ice cream.
Ingredients:
- Mascarpone Ice Cream
- Two 8 oz (226g) containers Mascarpone Cheese
- 1.5 cups (12 oz, 350 ml) whole milk
- 8 oz (1 cup, 225 g) granulated sugar
- 6 large egg yolks
- 1/2 vanilla bean or 1 tablespoon real vanilla extract
- Pinch of salt
Assembly:
- 28 Italian Lady Fingers (Savoiardi)
- 3/4 cup (6 oz, 175 ml) water
- 3/4 cup granulated sugar
- 1/4 cup instant espresso powder
- 3/4 cup (6 oz, 175 ml) Marsala wine (or Brandy, rum)
- Cocoa Powder
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Method: Make the Ice Cream. Combine the milk, 1/2 the granulated sugar, and a pinch of salt in a small saucepan. Heat the milk mixture over medium-high heat until scalding hot. While the milk heats up, whisk together the yolks with the remaining sugar. When the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium-low heat, stirring constantly.
Cook until the custard coats the back of a spatula or wooden spoon. Remove from the heat and strain into a bowl. Add the vanilla extract and Mascarpone. Gently whisk until the Mascarpone is melted into the base. Cover the bowl and refrigerate until very cold. At least 4-5 hours or overnight. Freeze according to the directions for your ice cream maker.
Assembly: While the ice cream is running in the machine, assemble your other ingredients. Heat water, sugar, and espresso powder in a small pan until the sugar and espresso powder are dissolved. Remove from the heat and mix in the Marsala. Dip Savoiardi, a couple at a time, into the coffee mixture, and give them a few seconds to absorb some of the liquid. Fit the biscuits in 2 rows of 7 into the bottom of a 9"x9" square baking pan.
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As soon as the ice cream is finished running, scoop 1/2 the ice cream over the biscuits and smooth to an even layer. Repeat with remaining biscuits and ice cream. Smooth the top and cover tightly with plastic wrap. Freeze for several hours or overnight until the ice cream is frozen solid. Before serving, sprinkle the top with a layer of cocoa powder. The Tiramisu tastes best if left to soften at room temperature for 10 minutes or so before serving.
This recipe is taken from baking-sense.com
