Italian-Style Ice Cream Tiramisu
A tiramisu featuring coffee liqueur-soaked ladyfingers layered with mascarpone cream.
Ingredients
egg yolks
3
egg whites
3
granulated sugar
90 g
cake flour
90 g
rum
to taste
espresso
to taste
mascarpone cheese
500 g
egg yolks (with 90 g granulated sugar)
6
egg whites (with 90 g granulated sugar)
6
cocoa powder
to taste
Instructions
1
Sponge Step 1
Add 45 g of granulated sugar to the egg yolks and whisk until pale and thick.
2
Sponge Step 2
Add the remaining 45 g of granulated sugar to the egg whites and whip into a meringue.
3
Sponge Step 3
Fold ① and ② together, sift in the cake flour, then pour into a mold and bake in a 180°C oven for 10 minutes.
4
Sponge Step 4
Drizzle rum and espresso over the baked ③.
5
Cream Step 1
Whisk the egg yolks with granulated sugar until pale and thick.
6
Cream Step 2
Whip the egg whites with granulated sugar into a meringue.
7
Cream Step 3
Beat the mascarpone cheese until smooth and creamy, then fold in ①. Gently fold in ② in three additions until evenly combined.
8
Cream Step 4
Place the rum- and espresso-soaked sponge into a mold, pour the cream from ③ over it, then chill in the refrigerator.
9
Decoration
Unmold the tiramisu, slice and plate, then dust the top with cocoa powder.
