Tiramisu gelato

Tiramisu gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

When I’m asked what my favourite flavour is, I always say that this is like asking who’s your favourite child ...

... I love them all the same! But, deep down, we all have a favourite, and so when we talk about gelato flavours, for me it’s Tiramisu. It has it all!

Domestic

Ingredients

Quantity Ingredient
500g milk
70g mascarpone
20g espresso, ristretto strength, (see note)
100g egg yolks
130g sugar
100g sweet marsala wine
40g skim milk powder
35g dextrose
5g stabiliser
cocoa powder, for dusting
Coffee-soaked savoiardi

Method

  1. Mixing

    Put the milk, mascarpone and coffee in a double boiler over a medium heat.
  2. To make a cold sabayon, use an electric beater (or hand whisk) to whisk the egg yolks for 2 minutes, or until pale in colour. Slowly add the sugar and continue whisking until thick and pale. Once combined, slowly add the marsala and whisk constantly until the mixture is very thick, has increased in volume and holds a trail when the beaters are lifted. Set the sabayon aside.
  3. Put the remaining powders in a bowl and mix until combined. When the milk and mascarpone mixture hits 40°C, whisk in the powders and bring the mixture up to 75°C.
  4. Slowly pour the mixture into the cold sabayon, whisking constantly. When fully combined, pour the entire mixture back into the double boiler and heat to 75°C. Keep the mixture at 75°C for 15 minutes, whisking every 5 minutes.
  5. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  6. Churning

    Turn on your gelato maker so it begins the freezing process.
  7. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  8. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl; as you do this, scatter the coffee-soaked savoiardi biscuits into the gelato. Cover tightly and immediately place in the freezer.
  9. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised. Dust the gelato with cocoa powder just before serving.

Professional

Ingredients

Quantity Ingredient
500g milk
70g mascarpone
100g egg yolks
100g sweet marsala wine
20g espresso, ristretto strength, (see note)
130g sugar
40g skim milk powder
35g dextrose
5g stabiliser
cocoa powder, for dusting
Coffee-soaked savoiardi

Method

  1. Mixing

    Put the milk, mascarpone, egg yolks, marsala and coffee in a pasteuriser and select medium pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk and mascarpone mixture hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 75°C and hold for 15 minutes, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction. As the gelato comes out of the churner, scatter the coffeesoaked savoiardi into the gelato.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C. Dust the gelato with cocoa powder just before serving.

Note

  • If you have an espresso machine, make the ristretto using 8 g finely ground coffee packed tight, with 20 g hot water passing through. Instead of the espresso you can use 2 g of instant coffee diluted in 20 g hot water.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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