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Tiramisu ice cream served
Decadent tiramisu ice cream with rich mascarpone and coffee notes

Creamy tiramisu ice cream

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
"Tiramisu" means "pick me up", referring to the energising effect of caffeine and sugar. This ice cream variation preserves the soul of the original dessert: the neutral richness of mascarpone, the bitterness of espresso, and the creaminess of egg yolks. Here we don't soak sponge fingers; instead, we infuse the ice cream base itself with these flavours.
🕒 Prep Time 20 mins
⌛ Total Time 6 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Electric whisk
  • Two large mixing bowls
  • Silicone spatula
  • Espresso machine or moka pot

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Beat the egg yolks with the icing sugar until pale. It is ready when the volume increases and the colour becomes pale yellow.

Tip: The friction of sugar crystals helps break down the egg yolk and introduces air, making the cream light. [Physical aeration].
2 ✓

Stir the cooled coffee, rum, and vanilla into the egg mixture, then fold in the soft mascarpone. Mix until smooth, but do not overbeat!

Tip: Due to its high fat content, mascarpone easily splits (curdles) if beaten too long or too fast. [Breaking emulsion].
3 ✓

In a clean bowl, whip the cold cream into stiff peaks.

Tip: Cream whips well when very cold, as only then can the fat globules retain air bubbles. [Foam formation].
4 ✓

Gently fold the whipped cream into the mascarpone base in 2-3 batches using a spatula.

Tip: Mixing in multiple batches helps preserve the foam structure, resulting in a lighter outcome. [Homogenisation without air loss].
5 ✓

Place in the freezer. Since this is a dense cream, mixing it through 3-4 times every hour is enough to get a perfect texture.

Tip: Due to the fat content of mascarpone, this ice cream is less prone to becoming icy.
6 ✓

Allow to soften slightly before serving, and sift cocoa powder over the top.

Tip: The bitterness of cocoa powder is essential for the tiramisu experience, don't leave it out!

Recipe FAQ

Is the egg raw?
In this recipe, yes. If you are concerned about salmonella, pasteurise the egg yolks with the sugar over steam to 70°C before adding to the mascarpone.
The mascarpone curdled.
It was too cold or you beat it too fast. The mascarpone should be at room temperature before use.

Ingredients

  • 250 g Mascarpone (room temperature)
  • 200 ml Cold whipping cream
  • 50 ml Strong espresso coffee (cooled)
  • 80 g Icing sugar
  • 2 pc Egg yolks
  • 1 tsp Vanilla extract
  • 1 tbsp Dutch processed cocoa powder (for serving)
  • 1 tsp Rum or Amaretto (optional)