Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup mascarpone cheese
¼ cup strong brewed espresso (cooled)
2 tablespoons coffee liqueur (optional)
Cocoa powder (for dusting)
Directions:
In a large mixing bowl, whisk together the cream, milk, sugar, vanilla extract, mascarpone cheese, espresso, and coffee liqueur until smooth and well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25 to 30 minutes.
Once churned to a soft-serve consistency, transfer the gelato to a freezer-safe container and freeze for at least 4 hours or until firm.
Before serving, dust the gelato with cocoa powder for a classic tiramisu touch.
Notes:
For an extra kick, consider adding finely chopped dark chocolate or espresso beans to the mixture before churning.
Let the gelato sit at room temperature for a few minutes before scooping for easier serving.
