Ice cream «Tiramisu»

Ice cream «Tiramisu»


Cream 35% — 1/2 cup
Low-fat cream of 10% or milk — 1/2 cup
Yolk — 6 pieces
Sugar — 2/3 cup
Instant coffee powder — 1 tbsp
Cooled Sweetened strong coffee — 1/2 cup
Cookies «Savoiardi» (ladies fingers)
Cocoa powder (or grated chocolate) — for sprinkling


First, you must bring the cream (cream or milk) almost to a boil. Then lightly beat egg yolks with sugar, add the coffee powder. Gradually, with constant stirring enter the hot cream into the yolk mass. Pour the entire mixture back into the saucepan and boil over low heat, stirring with a whisk, until thickened (do not bring to a boil).

Remove from heat, drain, cover with cling film so that it touches the surface of the cream. Totally cool in the refrigerator. Chilled mixer beat the mixture for a few minutes and put in the freezer. After 1.5-2 hours repeated beating, and so a few times until a completely smooth consistency.

Before the last to lay a whipping cling film (or parchment paper) rectangular cake pan. Share, beaten last time the ice cream on the bottom of the form, and smooth.

Dip the cooled cookies in the coffee and lay on top of ice cream, pressing down lightly. Put the form in the freezer for a complete hardening. Frozen dessert release from the mold and invert onto a serving platter biscuits down. Sprinkle the surface and sides of cocoa powder (or grated chocolate) and feeding, slitting hot, dry knife.

Ice cream «Tiramisu»

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