Tiramisu Ice Cream

Prepare the ice cream machine (if necessary, cool the freezing bowl or pack in advance) and let the espresso and the strong coffee cool down.

Place eggs, egg yolks and sugar in a large bowl and beat on highest speed for about 10 minutes until very creamy and pale.

Add mascarpone and the cooled espresso to the egg-and-sugar mixture and beat for another approx. 5 minutes until smooth and airy.

Pour the finished cream into the ice cream maker (1 L capacity, approx. 600 g liquid) and freeze the ice cream until it visibly starts to thicken.

Coarsely crumble the ladyfingers, drizzle with some strong coffee and fold them in only once the ice cream begins to set.

Transfer the tiramisu ice cream to a freezer-safe container and let it mature in the freezer until it is easy to portion.