Gelato · Chocolate, Nuts & Coffee · Nº 27
Tiramisù
Mascarpone & coffee
Mascarpone gives this gelato the thick, silky body of the dessert it borrows from, and a late shot of espresso keeps the coffee bright. Ladyfinger pieces folded in at the end make each spoonful read like a proper slice.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the group B powders — skim milk powder, sucrose, dextrose, and stabilizer — until evenly blended.
Combine the milk, mascarpone, and egg yolk (group A) in a pan and warm to 113–122 °F (45–50 °C), whisking until the mascarpone melts in. Rain in the B powders, heat to 185 °F (85 °C), then stir for 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Brew the espresso and chill it separately.
Immediately before churning, whisk the chilled espresso into the cold liquid base until evenly combined.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Spoon the finished gelato into a chilled container, folding in the ladyfinger pieces as you go.
Optional · Firm up before serving
(Optional, for a firmer texture) Cover the filled container and freeze until firm. Before serving, let the gelato soften until easily scoopable.
Dust the surface generously with cocoa powder just before serving.
