Tiramisu ice cream [cake]
serves 8 to 10
- 400ml heavy cream
- 200g (half can) condensed milk
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla extract (see how to make homemade vanilla extract)
- 125g mascarpone cheese
- 20 Ladyfingers
- 500ml coffee, lukewarm
- 1/4 cup cocoa powder, no sugar added
- Line a pound cake pan with plastic wrap, leaving a margin all around for covering the top in the end.
- Whip the cream until firm. With a spatula, gently wrap the condensed milk, salt, vanilla extract and mascarpone cheese in the whipped cream until completely blended.
- Dip the Ladyfingers into the coffee, one at a time and quickly so that they do not soften too much, and arrange a first layer at the bottom of the pan. Top with 1/3 of the mixture of cream and mascarpone and sprinkle with cocoa powder. Make two more layers of Ladyfingers soaked in coffee, alternating with the cream and sprinkling with cocoa powder. Finish with a layer of cream.
- Cover the top of the pan with the plastic wrap and take it to the freezer until it freezes completely (at least 6 hours).
- To serve, remove the tiramisu ice cream from the pan, pulling the plastic wrap, remove the plastic and sprinkle the top with cocoa powder. Leave at room temperature for 15-20 minutes before serving.
I’ve already seen the first cherries of the year. Enjoy they’re in season and make this cherry Eton Mess, also an adaptation of an illustrious dessert.
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