Cold tiramisu
5 servings
360 minutes
Cold tiramisu is a refined blend of classic flavors of the Italian dessert in a refreshing ice cream format. The origins of tiramisu trace back to Venice, where this delicate coffee-accented dessert gained popularity. In this version, an airy cream made from egg yolks, cream, and marsala transforms into ice cream, adding lightness and freshness to the dish. The flavor is rich and layered: the sweetness of the cream combines with the slight tartness of lemon and the depth of bitter chocolate, while espresso-soaked savoiardi add a crunchy texture. It’s the perfect treat for a warm evening when you want to enjoy a cool variation of your favorite dessert. Garnished with coffee beans and chocolate shavings, it becomes not only delicious but also elegantly presentable.
1
In a separate bowl, beat the egg yolks with a pinch of salt, gradually adding 1/3 cup of sugar. Whip until the mixture doubles in volume and achieves a creamy texture and pastel yellow color.
- Egg yolk: 6 pieces
- Salt: pinch
- Sugar: 0.7 glass
2
Remove the zest from half a lemon.
- Lemon: 1 piece
3
Combine milk, lemon zest, and 1/3 cup of sugar in a thick-walled pot (ideally cast iron), stir, and place over medium heat. Bring the mixture just to a boil and immediately remove from heat.
- Milk 3.2%: 1 glass
- Lemon: 1 piece
- Sugar: 0.7 glass
4
Gradually add the hot milk mixture to the beaten egg yolks while constantly stirring. Once well mixed, pour the mixture back into the saucepan and place it over medium heat. Cook while stirring continuously and scraping the edges and bottom of the pan. Cook until thickened but do not let the cream boil. Once the cream reaches a consistency of liquid sour cream, remove from heat. Strain the cream through a sieve and fold in the cream. Stir in the Marsala and immediately cool the cream in a water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place a saucepan with the cream on top of it. Stir the cream occasionally for about 30-40 minutes until cooled.
- Milk 3.2%: 1 glass
- Egg yolk: 6 pieces
- Cream 33%: 1.5 glass
- Marsala: 0.5 glass
5
Remove the ice cream pot from the water bath, cover it tightly with a lid, and place it in the refrigerator for 4-5 hours.
6
Take the ice cream out of the freezer and pour it into an ice cream maker, mixing for 20-40 minutes. If you don't have an ice cream maker, immediately pour the frozen mixture into a container and place it in the freezer. Take out the container and stir the contents every half hour until set.
7
For tiramisu: sprinkle the savoiardi with a small amount of cold espresso, arrange the cookies on serving plates. Move the ice cream container from the freezer to the fridge for 5 minutes. Then, form balls of slightly softened ice cream and place them on top of the cookies. Grate dark chocolate and generously sprinkle it over the ice cream. Decorate the plates with whole coffee beans and serve immediately.
- Savoiardi cookies: 6 pieces
- Cold espresso: 3 tablespoons
- Dark chocolate: 40 g