The first time I tried tiramisu, i did not like it at all. Probably because i was really young and my palate was more attuned to the overly sweet childlike flavours of milk chocolate, vanilla frosting and condensed milk. Each day began with a tall mug of too-sweet bournvita and ended with ice cream. In my predominantly sugar-driven universe, there was no room for flavours like coffee and liquor, and the concept of flavour balance was unheard of. The extent of my interaction with coffee was when I would have a bowl of milkmaid condensed milk with a tablespoon of nescafe instant coffee powder while watching cartoons after dinner. Needless to say, the poor measly tablespoon of coffee powder didn’t stand a chance on my taste buds, doused in outrageous amount of sweet condensed milk. (Insert the can’t watch emoji - I’m still a dessert person but this was a truly disgusting feast.)
Ironic, now, coffee and alcohol are two of my favourite things. In dessert, and in life in general. Hello adulthood. So it’s no surprise that Tiramisu is one of my favourite desserts, although, the idea of making it myself intimidates me a little bit. Its not just the perfect balance of flavours but also the signature soft texture so your spoon can push through the dessert with ease, yet it’s anchored enough to stand without falling apart. Its just so sophisticated. It’s the kind of dessert you’d eat at a fine dining italian restaurant with a napkin on your lap and I’m still more at a 'eating dessert on the couch in track pants while watching house of cards’ kind of place in my life. So ya know what i mean right. In the dessert hierarchy I’m really not up there yet. BUT it’s good to have something to aspire to, so. baby steps.
The good news is that David Leibovitz has introduced me to a version of Tiramisu that I’m really comfortable with. Ice cream. I’m crazy about ice cream and if you follow my instagram, you would have seen a buttload of ice creams that I’m making this summer for my #projectXIcecream series. So this combination of Tiramisu + Ice cream had to be given a shot. It was so good that I had to make two more times because of popular demand and no one was giving me the opportunity to photograph it first.
The recipe is pretty easy, but it takes a little bit of ingredient planning. You may not have mascarpone or Kahlua or corn syrup at home, so it will demand the effort of going to the market. BUT awesome things take a teeny bit extra effort and i promise it's totally WORTH IT.
Recipe: David Lebovitz
450 g mascarpone
125 ml cream
125 ml milk
130 g powdered sugar
pinch of salt
3 tbsp dark rum
1/4 cup Kahlua
Mocha fudge sauce:
1/2 cup sugar
1/3 cup corn syrup
1/2 cup espresso *
6 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
Blend all the ice cream ingredients together in a mixer and set in the refrigerator to chill.
For the mocha fudge sauce, whisk together all its ingredients except vanilla, in a saucepan over low heat. Continue to heat, whisking constantly, until it comes to a boil. Cook for one minute and then remove from heat.
Stir in the vanilla and allow it to cool. Keep in refrigerator.
When the ice cream mixture has been chilling for about 3 - 4 hours, churn in your ice cream machine according to manufacturers instructions.
After the ice cream is churned, it will be in soft-serve consistency. Quickly transfer to a container, alternating between the ice cream and little bit of the mocha fudge sauce. You can use a toothpick to create ripples. Cover container with foil or cling wrap and store in the freezer for about 8 hours.
Finally,if you managed to make it through the wait, scoop out the ice cream in a bowl or waffle cone, and eat!
Because of the alcohol content, this ice cream tends to melt quickly, so keep it in the freezer at all times.
If you don't have an espresso machine at home, substitute with an equal amount of water + 1 tbsp of good quality coffee powder.
The mocha fudge sauce can be added to your preference - you can add a little bit or a lot, it's up to you! If you have some left, store it in the refrigerator and use again for mocha ripple in any other ice cream.