The White Ramekins

food & photography

Tiramisu Ice Cream

by

tiramisu ice cream

Oh! I love tiramisu. The deep coffee flavored dessert with the lusciousness of mascarpone is something I would never say no to. And what if you get that a tiramisu ice cream? It just can’t get any better. A quintessential Italian dessert being turned into an ice cream to cool you off from the intense heat. Although, the weather has got slightly cooler this week due to official arrival of monsoon, you still can enjoy the ice cream.

tiramisu ice cream tiramisu ice cream

I made this ice cream a couple of days back. Actually I had  half a carton of cream in my fridge, which I wanted to utilize. And then mascarpone occurred to my mind. I hadn’t had tiramisu in long time and I was craving for it. I made this last year probably. I have made tiramisu verrines and the the classic style tiramisu from the authentic savoiardi cookies, which my friend brought for me. And this time I wanted to try it differently, in a frozen dessert.

tiramisu ice cream

I thought of an ice cream cake too, but didn’t have courage to turn on the oven in the intense hot summer. Thank God! the weather has cooled down a bit, so I would be back to baking spree now. This is a recipe which I adapted from The Perfect Scoop. It’s one gem of a book from David Lebovitz on frozen treats. I keep on hoping between The Perfect Scoop and Jeni’s Splendid Ice Creams. But I can’t say for sure, which one is my favorite.  As of yet, I love both! 

tiramisu ice cream tiramisu ice cream

The original recipe didn’t call for eggs, but had asked for a lot of liqueur, which I didn’t want truly speaking. So I though of giving it my own twist by making it custard based, so that it gets more luscious and creamy. And I am glad that it I did that. It came out super smooth and velvety with those deep flavor of coffee which I had been craving for. We also made affogato and served them in pretty martini glasses. Tiramissini, we called them! Isn’t that chic? We all loved it a lot!

tiramisu ice cream tiramisu ice cream

Tiramisu Ice Cream
A rich and velvety smooth frozen twist to classic Italian Tiramisu with deep coffee flavor and mocha ripple.
Write a review
Save Recipe
Print
For the ice cream
  1. 2 cups mascarpone
  2. 1/2 cup sugar
  3. 3 egg yolks
  4. 1 cup cream
  5. 1/2 cup milk
  6. 1/4 cup espresso
  7. 1 tbsp coffee powder
  8. 2 tbsp dark rum {optional}
  9. 1/2 vanilla bean, slit
For the mocha ripple
  1. 1/2 cup sugar
  2. 1/3 cup light corn syrup
  3. 1/2 cup water
  4. 6 tbsp unsweetened cocoa powder
  5. 1/2 tsp vanilla extract
  6. 1 tbsp coffee powder
For the mocha ripple
  1. Whisk together all the ingredients in a saucepan.
  2. Heat over medium heat, whisking constantly until the mixture begins to bubble slightly at the edges.
  3. Remove from heat and let cool completely in fridge.
For the ice cream
  1. Pour milk, half cup of the cream and vanilla bean in a saucepan and heat on medium heat until sugar dissolves completely and the mixture starts to boil.
  2. In a bowl, whisk together the egg yolks and sugar to a creamy consistency. Add two small ladle full of hot milk and cream mixture whisking rigorously.
  3. Add the egg mixture to the remaining milk and cream mixture in saucepan, whisking rapidly.
  4. Heat the egg mixture in saucepan on a low heat, stirring continuously, until the custard coats the back of a wooden spoon.
  5. Take the custard off the heat. In another bowl, whisk together the mascarpone, remaining cream, custard, coffee granules, espresso and dark rum (if using) to make smooth mixture.
  6. Cover with plastic wrap and chill thoroughly in fridge, preferably overnight.
  7. Freeze the chilled mixture in your ice cream machine, as per manufacturer's instructions.
  8. Once ice cream is ready, drizzle the mocha sauce in the bottom of container. Working quickly, layer half of the ice cream in container with mocha sauce alternating with ice cream and the mocha sauce.
  9. Freeze the ice cream in freezer for 3-4 hours.
Adapted from The Perfect Scoop
Adapted from The Perfect Scoop
The White Ramekins http://thewhiteramekins.com/

 

Tiramisu on a plate

by

Here comes yet another recipe for Tiramisu, but this time instead of serving them in verrines, I did it differently. Yes, you have guessed it right. It was on a plate. And it looked more ravishing than ever. Soft and airy layer of Mascarpone cream slathered  onto a sweet and coffee fragrant pile of savoiardi biscotti. And the fun gets doubled, when these decadent layers are repeated and then finally dusted with loads of cocoa powder and chocolate shavings. A perfect crowd pleasing dessert to end your meal at a dinner party.

A sweet friend of mine brought this wonderful pack of savoiardi biscuits from US, after she saw my previous post on Tiramisu Verrines. It was a long due request from her that I fulfilled this weekend. And it gave us another reason to get together. In case you don’t get these cookies at your local grocery store, you could try making them at home {mentioned in the previous recipe}.

Ingredients

400 gm mascarpone, at room temperature {homemade recipe here}
16 ladyfingers
4 small egg yolks
8 tbsp sugar {powdered}
120 ml strong espresso
3 tbsp dark rum
3 tbsp whipped cream
unsweetened cocoa powder for dusting
chocolate shavings for garnish

Instructions

  1. In a bowl, whisk egg yolks, sugar and half of the rum. Whip fast to thicken.
  2. In a separate bowl, whip mascarpone, until light and airy.
  3. Fold in mascarpone in egg mixture. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
  4. On a small plate, mix espresso plus the rest of rum.
  5. Quickly dip each side of the ladyfingers (do not completely soak), then add a layer to the bottom of your serving dish. Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
  6. Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa and chocolate shavings on top before serving.

Tiramisu Verrines

by

Zipping past through a very busy last week, between working late hours in office, friends visiting from US over the weekend and then rushing back home on Sunday afternoon, I somehow managed to take sometime for baking and feeding this constantly growing hunger of mine to write up this food journal. All I had to do was to timeline and prioritize the tasks. Tiramisu had been on my mind, ever since I made the luscious mascarpone at home. But I was waiting for some special moment, and what else it could be, while dear friends meeting up after almost two years. And the excitement was to meet their four months old lad. This was another reason to do this stuff well in advance, so that I could save on time to spend with the little one {did I mention that I love kids}.

I baked my ladyfingers and made Mascarpone two days in advance. And on Friday morning, before leaving for work, I whipped up the ingredients and layered them up in wide mouth water glasses and piled them up in refrigerator to set. I decided to make Tiramisu in verrines rather than a big round cake, all because the ladyfingers didn’t shape up like the ones you get from store {they were flatened a bit, as I didn’t have proper molds}. But trust me, they tasted nonetheless delicious. I was hesitating a bit in adding raw eggs to Mascarpone, so I used the store brought vanilla custard powder instead.

Lady Fingers/Savoiardi/Biscuit a la cuillere

Ingredients

3 eggs, separated
6 tbsp cornstarch
6 tbsp plain flour
80 gm superfine sugar

Instructions

  1. Using an electric mixer, beat the egg whites with 3/4th of the sugar until firm peaks form.
  2. In separate bowl, beat egg yolks with remaining sugar until it resembles a pale yellow light mix.
  3. Mix the egg yolks to egg whites, very gently.
  4. Sift over the flour and cornstarch and fold in gently with a wooden spatula, without losing the airiness of the mix.
  5. Pour the mix in a piping bag with 2″ circular nozzle and pipe on a baking sheet lined with parchment paper.
  6. Let stand for 2 minutes and bake for 15 minutes in a 180 degree C/350 degree F preheated oven.
  7. Remove them from the oven and let them cool a little before placing them on a cooling rack.

Tiramisu

Ingredients

200 gm mascarpone, at room temperature {homemade recipe here}
1 1/2 cup cold milk
4 tsp vanilla custard powder
80 gm powdered sugar
1 tsp vanilla extract
3/4 cup prepared strong dark coffee, at room temperature
3 tbsp whipped cream
unsweetened cocoa powder for dusting
10-15 ladyfingers {recipe above}

Instructions

  1. Mix the custard powder with milk and 1/3 of the sugar and simmer it for 2/3 minutes {follow package directions}, let cool and come to room temperature.
  2. In a separate bowl, beat the mascarpone with remaining sugar, vanilla essence and  custard till it becomes light and airy, almost doubles up in volume.
  3. Fold in whipped cream gently.
  4. Take one ladyfinger, quickly dip it in coffee and cover the bottom of glass with it. Add more cookies to glass, if desired.
  5. Spoon the mascarpone mix into the glass, dust over cocoa powder.
  6. Repeat the layers of ladyfingers soaked in coffee, mascarpone.
  7. Cover the glasses with cling wrap and let them sit in refrigerator for atleast 5 hours {preferably overnight}.
  8. Dust with more cocoa powder while serving.