How to make your own tiramisu ice cream

You can already hear your friends' voices in your head at the end of a long day in the sun together. "You did NOT make this ice cream yourself."

Yes, you did. And you didn't even need a ice cream maker, you'll tell them.

Since nothing makes a day in the sun better than some of your favourite dessert in the form of ice cream, why not try making it yourself?

For my Tiramisu-flavoured ice-cream, I simply set it straight into the freezer once mixed in a baking mold. Once it's frozen, I cut off slices and serve them on a plate. But careful – this dish has the potential to be addictive.

Of course, you'll get better results using a proper ice-cream maker, as it will make the ice cream even fluffier and creamier.

But even without it, it’s possible to make some great ice cream. It will only take a bit more time and strength, as you have to stir the cream every 60 minutes by hand.

Ingredients for a square pan (30 centimetres x 11.5 centimetres):

• 150 ml milk.
• 100 ml cream.
• 250 g mascarpone.
• 1 teaspoon vanilla extract.
• 50 g sugar.
• 1 packet bourbon vanilla sugar.
• 100 g ladyfingers (approx. 12 pieces, or more if the mould is larger).
• 100 ml strong, cold coffee.
• Cocoa powder for baking

Equipment:

• Square pan.
• Baking parchment.
• Ice-cream maker (optional).

Preparation:

1. Whisk the milk, cream, vanilla extract, mascarpone and both sugars in a bowl and pour into an ice-cream maker (to make it without an ice cream maker, refer to step six).
2. Leave to freeze in the ice-cream maker for about 1 hour.
3. Line the pan with baking parchment.
4. Put a layer of ice cream in the pan, spread ladyfingers on top and sprinkle with a little coffee.
5. Pour the rest of the ice cream mixture on top and then cover completely with the remaining lady fingers. Sprinkle with coffee and freeze completely for at least 3 hours in the freezer.
6. If you don't have an ice-cream maker, prepare ice cream mixture as described above, put it in the freezer in a baking mold and stir it every hour with a fork to avoid crystallization. Then proceed in the same way.
7. Before serving, place the ice cream on a dish, pull off the baking paper and sprinkle with some cocoa. Cut into slices and serve on plates.