This topic contains 3 replies, has 2 voices, and was last updated by Roger Conner 10 months, 2 weeks ago.
December 2, 2017 at 9:57 pm #22307
I am trying to replicate the flavors of Tiramisu in an ice cream. Tiramisu is basically vanilla pudding made with mascarpone cheese layered with ladyfingers dipped in coffee and a liqueur. I’m going to use your basic vanilla ice cream recipe and create the dipping liquid from the coffee extract you use to make coffee ice cream. But here are my questions
1. I’m going to replace 230g of the cream with Mascarpone cheese is the basic vanilla ice cream recipe (I use your sous vide-modified basic recipe) and substitute enough whole milk for cream to keep the fat % the same. Should I add the mascarpone before or after the 25 – 35 minutes of cooking at 162 degrees?
2. How do i prevent the ladyfingers from turning into ice? My current plan is to cut them into 1/2 inch pieces and dip into a mix with equal parts coffee extract (your recipe) and Kahlua or Rum. Is there anything else I can do to prevent them from turning into bricks?
Any other suggestions welcome!
BTW: On the web site there is no way at present for me to sign in or to start another topic on the Forum, which is why I’m here and not in the forum with my questions.
December 12, 2017 at 10:43 am #22428
Apologies for the delay in getting back to you, I hope this reply isn’t too late for your tiramisu ice cream. Yes I do need to update this forum to allow people to start new topics. I might try and look into this this week.
That’s a good question. I’d recommend adding the mascarpone before the heating process 1. to make sure that the fat gets properly dispersed in your mix, and 2. to promote reversible protein denaturation of the proteins, which is beneficial for texture. I don’t know whether the heating process will reduce the flavour of the mascarpone though. It may be interesting to compare a batch where you add the mascarpone before heating to one where it is aded after heating.
The ladyfingers may be tricky as they are going to soak up a lot of water from the coffee extract. It may be that the alcohol in the extract and rum/kahlua will prevent the ladyfingers from freezing because of alcohol’s effect on depressing the freezing point of the water. If you find that the lady fingers still freeze, you could always try adding them to the ice cream after it’s been frozen and just before you serve it?
I’d also recommend adding some Amaretto to your ladyfingers, or a couple of teaspoons to your mix. This is what I used to use to make tiramisu and gave it a lovely almond flavour.
I hope that helps. Let me know if you need a hand with anything else.
All the best,
February 20, 2018 at 1:41 pm #23179
Is his recipe correct for the Tiramisu?
57g Skimmed Milk Powder
Isn’t Tiramisu made from Marsala wine and not Amaretto?
April 9, 2018 at 1:43 am #23891
Thanks for the help. The recipe has an error. It’s 371 g American VREAM, not milk. On my last try I added the mascarpone at the very beginning. The mascarpone flavor disappeared. Next time I’m going to add it like a mix in. As to the best alcohol, recipes vary. I was worried that the alcohol content of Marsala wine might be too low. Do you know if mascarpone cheese will freeze if added at the end? I’m about to find out! Wish me luck!