Tiramisu ice cream

Name: Tiramisu ice cream
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 tbsp instant espresso coffee powder; 1 tbsp cocoa powder; 1 tbsp caster sugar; 4 tbsp dark rum; 250 g mascarpone; 300 ml whipping cream; 397 g can condensed milk; 50 g Cooks' Ingredients Sponge Fingers (about 8 fingers)

It’s no surprise that booze adds flavour to ice cream, but did you know it also improves the texture? The low freezing point of alcohol makes a no-churn ice cream softer and more scoopable.

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Vegetarian

Serves6
CourseDessert
Prepare25 mins
Cook-
Total time25 mins
PlusFreezing

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2 tbsp instant espresso coffee powder
1 tbsp cocoa powder
1 tbsp caster sugar
4 tbsp dark rum
250g mascarpone
300ml whipping cream
397g can condensed milk
50g Cooks' Ingredients Sponge Fingers (about 8 fingers)

Bring ½ a kettle of water to the boil. In a shallow bowl, use a fork to mix the espresso powder, ½ tbsp cocoa, the sugar and 2 tbsp rum with 100ml just-boiled water; set aside. In a large bowl, use an electric hand mixer to beat the mascarpone and whipping cream to soft peaks (2-3 minutes). Gradually beat in the condensed milk, then the remaining 2 tbsp rum until the mixture reaches soft peaks again (2-3 minutes more).
Break each sponge finger into 3 bite-sized pieces. Dip each quickly into the coffee mixture (using a teaspoon is helpful), then transfer to the bowl with the cream mixture. Carefully fold the mixture together (along with any coffee liquid that is left in the bowl). Pour into a 900g tin or freezerproof container and securely cover with baking parchment or a lid. Freeze for at least 6 hours or overnight. To serve, leave the ice cream at room temperature for 15 minutes, then dust with the remaining ½ tbsp cocoa powder.

Typical values per serving when made using specific products in recipe