This tiramisu gelato balances coffee, mascarpone, dairy richness, and a little alcohol for a smooth, dense texture. It is built like a proper gelato base, then finished with cocoa powder just before serving.

Ingredients

Gelato Base:

• 20 g milk powder
• 4 g tapioca starch
• 20-25 g sugar
• 2.5 g gelatin sheets, softened in cold water
• 300 g whole milk
• 45 g heavy cream
• 60 g espresso
• 10 g corn syrup or glucose syrup
• 1 egg yolk
• 40 g mascarpone cheese
• 6-8 g Marsala wine or coffee liqueur

Optional Finish:

• Valrhona Dark French Cocoa Powder
• Espresso-soaked ladyfinger crumbs
• Shaved dark chocolate

Instructions

1. Combine the milk powder, tapioca starch, sugar, whole milk, heavy cream, espresso, corn syrup, and egg yolk in a saucepan. Heat gently over low to medium heat, stirring constantly, until the mixture thickens slightly, becomes completely smooth, and lightly coats the back of a spatula.

2. Remove the saucepan from the heat and continue stirring for 1 minute. Add the softened gelatin sheets and stir until fully dissolved.

3. Let the mixture cool slightly, then add the mascarpone cheese and Marsala wine or coffee liqueur. Blend or whisk until completely smooth and homogeneous.

4. Press plastic wrap directly onto the surface of the gelato base. Refrigerate for at least 6 hours, preferably overnight.

5. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft gelato consistency, about 15-20 minutes.

6. Transfer the gelato to a container and press plastic wrap directly onto the surface. Freeze for about 2 hours before serving, then dust generously with cocoa powder just before serving.

Notes

• Do not omit the corn syrup. It helps improve texture and scoopability.
• Tapioca starch can be substituted with cornstarch, though the texture may be slightly different.
• An ice cream maker is strongly recommended. Without one, the gelato may develop ice crystals and lose its smooth, dense texture.
• Marsala wine is traditional for tiramisu. Coffee liqueur also works well.
• Avoid substituting with high-proof spirits such as vodka or white rum, as they can throw off the flavor balance.
• If you notice slight iciness after freezing, it may be related to the water content of the espresso or milk used.