Lulu’s Tiramisu Affogato

Serves: 1

Ingredients:

For the homemade Madagascan vanilla gelato

Makes approximately 12 scoops

• 600ml whole milk
• 200ml double cream
• 120g caster sugar
• 40g skimmed milk powder
• 1tsp of Madagascan vanilla extract

For the mascarpone cream

• 30g mascarpone
• 20ml double cream
• 1 tsp caster sugar
• 1 tsp Marsala wine

For the affogato

• 1 generous scoop vanilla gelato
• 2 whole savoiardi biscuits (ladyfingers)
• 1 double shot espresso (prepared in a home espresso machine or stovetop moka pot)
• 10g good-quality dark chocolate, finely grated (or a sprinkle of cocoa powder).

Method:

For the gelato:

1. In a saucepan, whisk together the sugar and skimmed milk powder.
2. Gradually whisk in the milk until completely smooth. 
3. Heat gently over a medium heat, stirring frequently, until the mixture reaches 82–85°C. Do not boil.
4. Remove from the heat and stir in the cream and vanilla.
5. Cool the mixture as quickly as possible by placing the saucepan in an ice bath.
6. Refrigerate for at least 4 hours, preferably overnight. This ‘ageing’ process improves the texture and flavour of the gelato.
7. Churn in an ice cream maker according to the manufacturer’s instructions until smooth and creamy.
8. Transfer to a freezer-safe container and freeze for 2–3 hours before serving.

Without an ice cream maker:

1. Pour the chilled mixture into a shallow freezer-safe container.
2. Freeze for 45 minutes.
3. Remove and whisk vigorously or blend with a hand mixer.
4. Repeat every 30-45 minutes until smooth and frozen, approximately 3-4 hours.

Top Tip

For the best gelato texture, remove from the freezer 5-10 minutes before serving. 

For the tiramisu affogato:

1. Prepare the mascarpone cream by whisking together the mascarpone, double cream, sugar and Marsala wine until smooth and lightly whipped.
2. Add a generous scoop of vanilla gelato into a serving glass. 
3. Spoon the mascarpone cream on top.
4. Sprinkle generously with the grated dark chocolate.
5. Insert two whole savoiardi biscuits into the gelato at an angle.
6. Serve immediately with a freshly brewed double shot of espresso on the side.

Top Tip

Pour the hot espresso over the gelato just before eating and dip your biscuits into the melted coffee, vanilla gelato and mascarpone cream, creating a rich, creamy dessert.