Tiramisù Gelato Recipe for a Soft Serve Machine

Tiramisù translates beautifully into a layered gelato cup. Coffee-soaked sponge sits beneath and inside a creamy tiramisù gelato dispensed from a soft serve machine and finished with cocoa.

Prepare the sponge

• Dissolve 150 g of sugar in half a litre of coffee and pour into a syrup bottle.
• Cut sponge cake into two sizes of disk with round cutters: the first the same diameter as the base of the cup, the second slightly larger.
• Soak the sponge disks in the coffee syrup.

Tiramisù gelato mix

Recipe A (from scratch)

• 3600 g fiordilatte mix
• 400 g whole milk
• 800 g mascarpone
• 400 g sugar
• 28 g freeze-dried coffee
• 4 g cold-process stabiliser (0.5%)

Recipe B (with paste)

• 4000 g fiordilatte mix, plus tiramisù paste for pastry or gelato, used as directed by the manufacturer.

For either recipe, blend with a stick blender until all powders have dissolved. Pour into the machine and cool to +4°C.

Build the cup

• Place the smaller sponge disk in the base of the cup.
• Bring the cup to the nozzle without touching the sponge, and dispense the gelato, lowering the cup as it fills.
• Stop at about 60% full, then add the second sponge disk.
• Top up with more tiramisù gelato, dust with cocoa and serve with a spoon.

Bring it to your business in Australia

For Recipe B, our Rubicone ingredients include pastes and bases that suit gelato. This kind of dessert cup works well on a menu served from soft serve machines, and you can serve it in our custom-printed cups.

Source: Carpigiani news. Rewritten for Australia by Majors Group.