Scoop Kitchen
Tiramisu Gelato
Creamy mascarpone gelato with soft, coffee-soaked ladyfinger pieces and a dusting of cocoa. The whole dessert in one scoop.
- Hands-on
- 25 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Gelato
- Makes
- 4 servings6 servings
Ingredients
7 ingredientsTap an ingredient when it is in the bowl
442 of 473 ml663 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in after the first spin, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Whisk 2 egg yolks2 egg yolks2 egg yolks3 egg yolks3 egg yolks3 egg yolks and 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar in a bowl until pale and thick, about 1 minute.
- Heat 280 ml whole milk280 ml whole milk1 cup + 3 tbsp whole milk420 ml whole milk420 ml whole milk1¾ cups whole milk in a saucepan until steaming. Slowly whisk half of it into the yolks, then pour everything back into the pan.
- Cook over low heat, stirring all the time, until it coats a spoon at about 80 °C176 °F, 4 to 6 minutes.
- Take the pan off the heat. Whisk in 80 g mascarpone80 g mascarpone2¾ oz mascarpone120 g mascarpone120 g mascarpone4 oz mascarpone and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract until smooth.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
- Pour 40 ml strong cold brew or cooled espresso2½ tbsp strong cold brew or cooled espresso2½ tbsp cold brew coffee or cooled espresso60 ml strong cold brew or cooled espresso60 ml strong cold brew or cooled espresso¼ cup cold brew coffee or cooled espresso into a shallow bowl. Break the ladyfingers into small pieces, dip them for 1 second and lift them out.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 30 g ladyfinger4 ladyfingers4 ladyfingers40 g ladyfinger6 ladyfingers6 ladyfingers and 40 ml strong cold brew or cooled espresso2½ tbsp strong cold brew or cooled espresso2½ tbsp cold brew coffee or cooled espresso60 ml strong cold brew or cooled espresso60 ml strong cold brew or cooled espresso¼ cup cold brew coffee or cooled espresso, then run Mix-in.
To serve: Dust each scoop with cocoa powder, the way tiramisu is finished.
Tips
- Dip the ladyfingers fast. Fully soaked, they turn to mush in the Mix-in.
- For a grown-up version, stir 1 tbsp coffee liqueur or marsala into the coffee.
- Whisk the mascarpone into the warm custard so it melts in without lumps.
Texture not right? Find the fix in Texture help.
Why it works
A light yolk custard gives the zabaglione flavor of tiramisu, and mascarpone supplies the fat, so no cream is needed. Briefly dipped ladyfingers stay soft instead of freezing icy.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 1015 kcal, 21 g protein1523 kcal, 32 g protein (709 ml24 oz). Contains: Egg, Milk, Gluten.
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