These tiramisu ice cream pops riff on the classic Italian dessert, maintaining the essence of the dolce by incorporating coffee-soaked ladyfingers but swapping mascarpone for homemade zabaglione gelato. If you live near an Italian-style gelateria, you can purchase the zabaglione gelato premade to use in the recipe.
Tiramisu Pops
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time 1 hour and 10 minutes + 12 hours resting
Ingredients for 8 pops
2½ cups milk/ 600 g. milk
7 oz./200 g. fresh cream
¾ cup/160 g. sugar
5 oz./150 g. espresso coffee
1 Tbsp./40 g. Marsala
4 ladyfingers
2 large egg yolks
cocoa powder
Heat the milk with half the sugar and bring it to a boil.
In the meantime, beat the egg yolks with the remaining sugar, then add to the milk and sugar once boiling and mix.
Return the mixture to the heat and cook until it reaches 180°F/82°C (The cream should adhere to the spoon). Turn off and let cool.
Once cool, incorporate the cream and Marsala. Pour the mixture into the ice cream maker and switch it on.
Meanwhile, line a 1-liter mold with baking paper. Dust with cocoa powder then spread a layer of ice cream on the bottom and edges of the mold.
Briefly soak the ladyfingers in coffee and then arrange the cookies in the center of the baking sheet. Cover with the remaining ice cream.
Insert popsicle sticks on the surface, in the center allowing 2.5-3 cm (1-inch) thick slices, which you will cut once it's completely frozen
Place in the freezer for 12 hours. Once frozen, proceed with cutting into 1-inch slices so you have 8 individual pops
Alternatively, you can use single molds, placing a coffee-soaked ladyfinger in the center of each. To shorten the time, you can buy 1 kg (2 ¼ lb.) of zabaglione gelato and start with the subsequent steps.
