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Tiramisu ice cream recipe with all the classic flavours of tiramisu this ice cream is silky smooth and delicious. Authentic Italian gelato, Authentic Italian recipes, Traditional Italian recipes and Italian Desserts at Inside the rustic kitchen
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5 from 7 votes

Tiramisu Ice Cream

Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and crunchy savoiardi (lady finger) biscuits.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Servings: 1 pint
Calories: 1530kcal
Author: Emily Kemp


  • 8.8 oz (250g) mascarpone
  • 1 ¼ cups (10.1 fl oz/300ml) full fat milk
  • 2.8 oz (80g) sugar
  • ½ tsp vanilla extract
  • 1 tsp instant espresso powder
  • 2 ½ tbsp (40ml) marsala
  • 3 large egg yolks
  • 3 savoiardi biscuits lady finger
  • 1 stong brewed espresso


  • Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
  • Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
  • Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
  • Pour the ice cream into your ice cream machine.
  • Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
  • When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.


Calories: 1530kcal