Creamy Tiramisu Ice Cream

A homemade no-churn tiramisu ice cream with mascarpone and coffee-soaked ladyfingers.

Add the egg yolks and sugar to a heat-proof bowl and whisk them together. Place the bowl over the simmering water.

keep whisking the egg yolks and sugar for around 8 minutes until it the mixture has heated through.

Once cooled, fold through the room temperature mascarpone cheese.

Whip the cream until stiff peaks form, then fold this through the mascarpone mixture.

Line a loaf tin with parchment paper and scoop in ⅓ of the mascarpone mixture..

Scoop over another ⅓ of mascarpone followed by 4-5 more ladyfingers. Top with the last layer of mascarpone ice cream mix.

Sprinkle over the chocolate shavings. Freeze the ice cream for at least 6 hours.

When serving, let it sit at room temperature for around 5-10 minutes to slightly soften before scooping.

Click the link to see the full recipe!