I’ve put a “cool” twist on a classic northern Italian dessert. Tiramisu, typically made by layering savoiardi (lady finger cookies) and zabaglione, (an airy custard of egg yolks, sugar and Marsala) just became exceptionally easy.
Simply substitute two flavors of softened gelati (I used a double chocolate and a salted caramel) for the zabaglione, then layer with espresso soaked savoiardi.
Topped off with mascarpone cream, this tiramisu (my Italian version of an ice cream cake) can be made in advance and kept in the freezer to slice a sliver whenever the urge arises.
- 1 (7-ounce) package savoiardi lady fingers (contains 24)
- 1-pint double chocolate gelato, softened (gelato or ice cream of your choice)
- 1 pint salted caramel gelato, softened (or a compatible flavor with your other layer)
- 2 cups fresh brewed espresso, cold (or strong coffee)
- 1/3 cup sugar
- 4 tablespoons Kahlua (optional)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoon mascarpone, softened
- 2 tablespoon honey
- Line a 9 1/4 x 5 x 2 3/4-inch loaf pan with plastic wrap, allowing the ends to extend over the sides (you’ll be folding it back over to wrap the assembled tiramisu). To see the assembly process, see Limoncello Tiramisu.
- In a small bowl, whisk together the coffee, sugar and Kahlua (if using).
- Working with 1 or 2 ladyfingers at a time, dip (both sides) into the espresso mixture. Arrange side by side in a single layer in the loaf pan (you’ll use 8).
- In a bowl, stir one flavor of gelato until it is soft but not melted. Spoon over the lady fingers.
- Dip the next layer of lady fingers into the espresso, place on top of the gelato (another 8).
- Stir the second flavor of gelato until spreadable, spoon over the lady fingers.
- Dip the final 8 lady fingers in the espresso, pressing gently, lay on top of the tiramisu. Bring the plastic wrap up and over to completely cover (use additional plastic if necessary). Transfer to the freezer while you make the mascarpone layer.
- In a medium size bowl, whip the cream until soft peaks form, add the vanilla, mascarpone and honey.
- Remove the wrap to expose the top of the tiramisu only, spread the mascarpone on the top layer. Using a clean piece of plastic wrap, cover the top and freeze several hours or overnight until solid.
- When you are ready to serve, unwrap the plastic from the top of the tiramisu, invert on a cutting board. Cut the loaf in half width-wise and then in half again (you’ll have four thick slices). Now, cut each piece in half. Serve immediately.