Steps for the tiramisu ice cream cake

• To make this delicious tiramisu ice cream cake, you need to prepare the mascarpone cream in advance. Start with a simple crème anglaise. Soak the gelatin in cold water in a small bowl. In a small saucepan, bring the cream to a simmer with the vanilla bean or vanilla extract. In a bowl, whisk the egg yolks with the sugar without over-beating them. Take the cream and pour it into the egg mixture and mix carefully. Then pour everything into the saucepan and continue cooking while stirring with a spoon until it reaches but does not exceed 180°F-185°F, if you don’t have a thermometer, you’ll know the crème anglaise is ready when it coats the back of a spoon. Squeeze the gelatin and add it to the crème anglaise. Mix carefully and strain with a sieve. Let cool at room temperature for 30 minutes in a bowl with plastic wrap pressed onto the surface, then place in the fridge for the entire night or about 6 hours.

  

• When the cream is well chilled, place it in a bowl and add the cold mascarpone from the fridge. Beat with electric whisks or simply in a stand mixer until you get a fluffy and homogeneous mixture. Finally, pour in the condensed milk in a slow stream and continue to beat. Once the mixture is ready, place it in the fridge for a few minutes.

  

• Pour the cold coffee, made in advance with a moka pot, into a bowl and sweeten. Line the base of a 20 cm loaf pan with plastic wrap. Quickly soak the ladyfingers, then position them on the bottom and sides of the pan. Now take the cream from the fridge and pour the mixture, leveling it well. Finish with a final layer of ladyfingers soaked in coffee and seal the cake with plastic wrap. Place in the freezer to set for 5-6 hours.

  

• Retrieve the ice cream cake from the freezer, gently remove it from the pan and place it on a serving plate. Remove the plastic wrap and decorate the surface with a sprinkle of unsweetened cocoa powder. Let the tiramisu ice cream cake sit at room temperature for about ten minutes before enjoying it. I hope you like this latest recipe of mine, see you next time friends.