The Best Ice Cream Tiramisu | Chef Jean-Pierre

By Chef Jean-Pierre · 20 min

Ingredients

Instructions

1. Make the sabayon in a large stainless steel bowl set over a double boiler: whisk the egg yolks, whole egg, sugar and Marsala constantly until foamy and doubled in volume, reaching about 145°F. The texture should be like soft whipped cream.
2. Set the bowl in an ice bath and keep whisking for a minute every 5 minutes until it cools to about 65–70°F. Alternatively, transfer to a stand mixer and whip for 10 to 15 minutes at medium speed until it reaches room temperature.
3. While the sabayon cools, whip the heavy cream by hand or in a mixer until firm, then add the mascarpone and mix for a few seconds.
4. Once the sabayon is cool, fold in the cream mixture and beat for a few seconds. Taste and add more sugar if you want it sweeter.
5. Line a 9 x 5 inch loaf pan with plastic wrap. Spread some cream on the bottom. Mix the espresso, rum and Kahlua. Quickly dip each ladyfinger into the mixture for no more than 10 seconds and lay them over the cream, filling the gaps.
6. Add more cream, then another layer of dipped ladyfingers, and finish with cream. Dust with cocoa powder and freeze overnight.
7. Tip: it is best made at least a day ahead, and it freezes well for up to a week.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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