Cold Tiramisu

Baking and Desserts | Italian cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Cold Tiramisu

Ingredients

3.2% Milk - 8 fl oz
33% Cream - 12 fl oz
Egg white - 6 pieces
Salt - a pinch
Sugar - 4.9 oz
Muscat Wine - 4 fl oz
Lemon - 1 piece
Savoiardi Cookies - 6 pieces
Espresso - 1 fl oz
Bitter - 1.4 oz

Step by Step guide

Step 1

In a separate bowl, whisk the egg yolks with a pinch of salt, gradually adding 140 g of sugar. Whisk until the mixture doubles in volume and achieves a creamy texture and pastel yellow color.

Step 2

Zest half of the lemon.

Step 3

Combine the milk, lemon zest, and 140 g of sugar in a saucepan with thick walls (ideally cast iron), stir, and place over medium heat. Bring the mixture just to a boil and immediately remove from heat.

Step 4

Gradually introduce the hot milk mixture into the whipped egg yolks, stirring constantly. Once evenly mixed, pour the mixture back into the saucepan and return to medium heat. Cook, stirring constantly and scraping the edges and bottom of the pan. Cook until thickened, but do not allow the cream to boil. Once the cream reaches the 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 the saucepan with the cream on top. Stir the cream occasionally for about 30–40 minutes until cooled.

Step 5

Remove the saucepan from the water bath, cover tightly with a lid, and place in the refrigerator for 4–5 hours.

Step 6

Take the ice cream out of the refrigerator and transfer it to an ice cream maker and churn for 20–40 minutes. If you do not have an ice cream maker, immediately transfer the ice cream mixture to a container and place it in the freezer. Remove the container and stir the contents every half hour until set.

Step 7

For the tiramisu: lightly drizzle the savoiardi with a small amount of cold espresso, arranging the biscuits on serving plates. Transfer the ice cream container from the freezer to the refrigerator for 5 minutes. Then, form balls of slightly softened ice cream and place them on top of the biscuits. Grate the bitter chocolate and generously sprinkle it over the ice cream. Garnish the plates with whole coffee beans and serve immediately.