Mascarpone Tiramisu Ice Cream
Mascarpone, cream, and egg yolks provide protein, fat, and choline, while coffee and cocoa create a deep aroma. The almond crumb contrasts with the smooth cream, and cooling the coffee soak helps the layers stay distinct after freezing.
Toast almond flour (100 g) in a dry skillet until it develops a light nutty aroma. Add melted butter (30 g), stir, and cool the crumb.
Whip egg yolks (72 g) with allulose (150 g) until pale and fluffy. Add mascarpone (300 g) and mix until smooth.
In a separate bowl, whip cream 35% fat (300 g) to firm peaks and gently fold it into the mascarpone mixture.
Prepare coffee (6 g) with water (150 g) and cool it. Layer cream in a container, add some almond crumb, and lightly moisten it with the coffee mixture. Repeat the layers, finishing with cream.
Sift cocoa powder (5 g) over the top, cover the container, and freeze for at least 8 hours.
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