This creamy, rich Tiramisù Gelato is made with mascarpone cheese, bold espresso, and ladyfingers, and ready in 5 hours. The magic happens when chunks of coffee-soaked biscuit fold into the smooth custard base, creating beautiful textured swirls. I find making this at home beats any standard tub of ice cream from the store.

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Why This Classic Works

Tiramisu is a beloved dessert, but translating it to ice cream can result in a hard, icy mess. I learned that using a proper egg custard base with a good dose of mascarpone keeps the texture incredibly silky. The fat content balances the freezing process perfectly.

The real surprise was how much flavor the ladyfingers retain when frozen. You get the authentic coffee punch in every bite without watering down the cream. This method ensures the iconic taste shines through in a refreshing new format.

Tiramisù Gelato Ingredients

250g mascarpone cheese
500ml whole milk
150ml double cream
120g caster sugar
4 large egg yolks
60ml strong espresso, cooled
6 to 8 ladyfingers (savoiardi)
1 tbsp cocoa powder

How To Make Tiramisù Gelato

Prep the base: In a saucepan, gently heat the milk and double cream over medium heat until steaming, but do not let it boil.
Whisk the yolks: In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly temper the hot milk mixture into the eggs, whisking constantly to prevent scrambling.
Thicken the custard: Return the mixture to the saucepan over low heat, stirring continuously until it coats the back of a spoon. Remove from heat and chill completely in the fridge.
Add mascarpone: Whisk the mascarpone cheese into the chilled custard until completely smooth and lump-free.
Churn: Pour the base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft serve consistency.
Fold and freeze: Dip ladyfingers briefly into the cold espresso, chop them into bite-sized pieces, and gently fold them into the churned gelato along with a dusting of cocoa powder before freezing for 4 hours until firm.

Recipe Tips

Chill the base thoroughly: A cold custard base churns faster, resulting in a much smoother gelato texture.
Do not soak the biscuits too long: A quick dip in espresso is enough; overly soggy ladyfingers will turn icy in the freezer.
Use high-fat dairy: Whole milk and double cream are essential for achieving that authentic, rich Italian mouthfeel.

What To Serve With Tiramisù Gelato

This rich dessert stands perfectly on its own in a chilled bowl. You can also serve a scoop alongside a warm shot of espresso for a playful affogato. A crisp almond biscotti on the side adds great textural contrast.

How To Store

Store the gelato in an airtight, freezer-safe container with a piece of baking paper pressed directly against the surface. It will keep well in the freezer for up to two weeks. Let it sit at room temperature for five minutes before scooping.

FAQs

Can I make this without an ice cream maker?

Yes, you can freeze the base in a shallow tray and whisk it vigorously every 30 minutes until frozen. However, a machine gives the smoothest texture.

Does the mascarpone curdle?

It can if the custard is too warm when mixing. Always ensure your cooked base is fully chilled before whisking in the cheese.

Can I add alcohol?

A splash of Marsala wine or coffee liqueur in the espresso works well. Just keep it to one tablespoon, as too much alcohol prevents the gelato from freezing properly.

Nutrition

Calories: 320 kcal
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 165mg
Sodium: 60mg
Total Carbohydrate: 26g
Protein: 6g

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Tiramisù Gelato

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minutes

Tiramisù Gelato features a creamy, rich mascarpone base swirled with espresso-soaked ladyfingers and dusted with cocoa powder. Ready in just 5 hours, this authentic frozen dessert brings classic Italian cafe flavors straight to your kitchen for a stunning weekend treat.

Ingredients

250g mascarpone cheese
500ml whole milk
150ml double cream
120g caster sugar
4 large egg yolks
60ml strong espresso, cooled
6 to 8 ladyfingers (savoiardi)
1 tbsp cocoa powder

Directions

1. Prep the base: In a saucepan, gently heat the milk and double cream over medium heat until steaming, but do not let it boil.
2. Whisk the yolks: In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly temper the hot milk mixture into the eggs, whisking constantly to prevent scrambling.
3. Thicken the custard: Return the mixture to the saucepan over low heat, stirring continuously until it coats the back of a spoon. Remove from heat and chill completely in the fridge.
4. Add mascarpone: Whisk the mascarpone cheese into the chilled custard until completely smooth and lump-free.
5. Churn: Pour the base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft serve consistency.
6. Fold and freeze: Dip ladyfingers briefly into the cold espresso, chop them into bite-sized pieces, and gently fold them into the churned gelato along with a dusting of cocoa powder before freezing for 4 hours until firm.