Tiramisu ice cream with coffee sauce
Rich in dairy fats and provides a pronounced richness due to the mascarpone and creamy base. The coffee sauce adds depth of flavor and brings the dessert closer to a classic tiramisu without excess sugar.
Preparation of Coffee Sauce
Combine coffee (100 g) and allulose (45 g) in a small saucepan. Cook over medium heat for 5-7 minutes until slightly thickened, then add cream 35% (50 g), stir, and cool completely.
Preparation of Base
First, prepare the condensed milk according to the linked recipe and measure the finished condensed milk (240 g). Mix milk (450 g), cream 20% (160 g), dry milk (40 g), finished condensed milk (240 g), and ice cream stabilizer (6 g). Heat the base to 85 °C and blend thoroughly with a blender.
Quickly cool the mixture to 30-35 °C, add mascarpone (100 g), and blend again until smooth. Cover with plastic wrap directly on the surface and let the base rest for 4-6 hours in the refrigerator.
Pour the cooled coffee sauce into molds, then pour the stabilized base on top and freeze for 6-8 hours at -18 °C.
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