Benjamina Ebuehi has created a no-churn tiramisu ice cream that combines the ease of homemade frozen treats with the classic flavours of the Italian dessert. The recipe features a mascarpone layer and chunks of coffee-soaked sponge fingers, which provide a delightful chew once frozen.
To make the mascarpone ice cream, soften 120g of mascarpone in a bowl, then gently whisk in 350ml of double cream. Fold in 140g of condensed milk until smooth. For the coffee ice cream, whip 350ml of double cream with 4 teaspoons of instant espresso powder and a pinch of salt until soft peaks form, then fold in 250g of condensed milk.
Prepare a coffee mixture by combining 120ml of strong brewed coffee with 2 tablespoons of Kahlúa. Break 10 sponge fingers in half. To assemble, spoon dollops of both ice creams into a 2lb loaf tin, dip sponge pieces in the coffee mix, and layer them on top. Repeat until all ingredients are used.
Wrap the tin in clingfilm and freeze for at least six hours until firm. Before serving, let it soften for five minutes, then scoop and dust with cocoa powder.
