Tiramisu gelato is the frozen version of one of the most famous Italian desserts in the world. In this recipe, I’ll show you how to make authentic Italian tiramisu gelato using the same ingredients as the classic dessert: eggs, mascarpone, coffee, ladyfingers, and cocoa powder.
This creamy gelato combines the rich flavor of mascarpone with the bold aroma of espresso, creating a perfectly balanced dessert that is both fresh and indulgent.
Unlike classic tiramisu, this version has a smooth, velvety texture with small pieces of ladyfingers that add a pleasant contrast.
If you love traditional tiramisu, this gelato version is a must-try, especially during the warmer months when you want something refreshing without giving up the authentic Italian flavor.
In this recipe, you’ll learn how to make tiramisu gelato with and without an ice cream maker, step by step.
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Ingredients
WITH Ice Cream Maker:
Prep Time: 5 Min + about 40 Min in the ice cream maker | Cook Time: 10 Min | Servings: 6-8 people (approximately 750 g / 1.65 lb of tiramisu gelato)
WITHOUT Ice Cream Maker:
Prep Time: 5 Min | Cook time: 10 Min | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of tiramisu gelato)
- 4 medium egg yolks
- 150 g (¾ cup) granulated sugar
- 300 ml (1 ¼ cups) whole milk
- 50 ml ( 3 ⅓ tablespoons) espresso coffee
- 250 g (1 cup) mascarpone cheese - try your hand with our recipe How to Make Homemade Mascarpone
- 4-5 Savoiardi ladyfingers - I recommend Savoiardi by Balocco or make them at home with our recipe for homemade ladyfingers.
- Unsweetened cocoa powder, for decoration
NOTE: If you prefer, you can make tiramisu gelato without eggs. See the variation below.
What is Tiramisu Gelato?
Tiramisu gelato is the frozen version of the classic Italian dessert tiramisu. It brings together the same iconic ingredients: espresso coffee, mascarpone cheese, eggs, sugar, Savoiardi ladyfingers, and a touch of bitter cocoa.
Unlike traditional tiramisu, which is layered and served chilled, tiramisu gelato has a smooth, creamy texture typical of authentic Italian gelato. The flavor is rich but well balanced, with the bitterness of coffee, the sweetness of the cream, and the unmistakable taste of mascarpone.
In many Italian gelaterie, tiramisu gelato is one of the most loved flavors. It combines the comfort of a classic dessert with the freshness of gelato, making it perfect especially during the warmer months.
Why This Tiramisu Gelato Recipe Works
This recipe stays true to the authentic Italian method while adapting it perfectly to gelato making.
First, it uses the same core ingredients as traditional tiramisu. Mascarpone gives richness and body, while espresso adds depth and a slightly bitter note that balances the sweetness.
The custard base, made with egg yolks, milk, and sugar, creates a naturally creamy texture without the need for stabilizers. When churned, it results in a smooth and velvety gelato, just like the one you would find in Italy.
The addition of Savoiardi ladyfingers adds texture and a subtle contrast inside the gelato, making every spoonful more interesting.
Finally, this recipe works both with and without an ice cream maker, so you can achieve a great result at home with simple tools.
How to Make Tiramisu Gelato (With and Without Ice Cream Maker)
Step 1) - Using an electric mixer, beat the egg yolks with the sugar on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy.
Step 2) - Meanwhile, pour the milk into a saucepan and heat it gently for about 5 minutes.
Important: the milk must not boil.
If you have a kitchen thermometer, keep the temperature around 85°C (185°F). If not, watch carefully and remove the saucepan from the heat as soon as it starts to simmer.
Step 3) - Transfer the egg and sugar mixture to a saucepan. Slowly pour in the hot milk, stirring continuously.
This step gently pasteurizes the eggs.
Return to low heat and cook for about 5 minutes, stirring constantly and making sure the mixture does not boil.
Step 4) - Remove from the heat, then add the mascarpone and espresso coffee.
Mix well until smooth, then let the mixture cool at room temperature for a few minutes.
Your tiramisu gelato base is ready.
WITH Ice Cream Maker
Step 5/1) - If you are using an ice cream maker with a compressor, you can pour the mixture directly into the machine.
If your ice cream maker requires pre-freezing, chill the mixture in the refrigerator until completely cold before churning.
Start the machine and let it churn for about 30–40 minutes, or until the gelato reaches a creamy and firm consistency.
Step 6/1) - When the gelato is almost ready, add the coarsely crushed Savoiardi ladyfingers.
Let the machine run just enough to incorporate them. Do not overmix, or they will lose their texture.
Serve immediately, dusted with unsweetened cocoa powder.
WITHOUT Ice Cream Maker
If you don’t have an ice cream maker, don’t worry. You can still make tiramisu gelato at home. The process takes more time (about 5 hours instead of 40 minutes) and a bit more attention, but the result is still creamy and delicious.
Step 5/2) - Pour the mixture into a freezer-safe gelato container and place it in the freezer for about 5 hours.
Every 30 minutes, remove the gelato from the freezer and break up the frozen surface. Whisk it for about 30 seconds using a hand whisk or an electric mixer on low speed.
This step is essential to prevent the formation of ice crystals and to achieve a smooth, creamy texture.
Step 6/2) - When the gelato is almost set but still soft, add the coarsely crushed Savoiardi ladyfingers and mix gently.
Return the gelato to the freezer for about 30–40 minutes to firm up slightly.
Before serving, let the tiramisu gelato rest at room temperature for 5 to 10 minutes. Stir gently, then finish with a dusting of unsweetened cocoa powder.
Kitchen Tools and Equipment
The most useful tool for making tiramisu gelato is undoubtedly an ice cream maker. There are different types of ice cream makers, but the best one is equipped with a compressor that cools the gelato as it is being made.
- Lello 4080 Musso Lussino is easy to use and perfect for getting professional results at home. It has a powerful and robust cooling system for professional performance without pre-cooling.
- Another high performance ice cream maker is the Whynter ICM-200LS (built-in compressor, no pre-freezing).
- Other types of ice cream makers without a compressor require the machine's container to be placed in the freezer many hours in advance to cool the ingredients as you mix them. Among these, we recommend the Cuisinart Ice Cream Maker , which we find to be affordable and convenient.
- You will need an gelato container whether you make the gelato with or without an ice cream maker.
- Other accessories for serving homemade tiramisu gelato can be the ice cream scoop tool or the handy scoops for making gelato cups.
How to Store Tiramisu Gelato
Tiramisu gelato is best enjoyed fresh, when its texture is smooth and creamy and the flavor is at its peak.
If needed, you can store it in the freezer in an airtight gelato container for up to 2 to 3 days.
Because this gelato contains mascarpone and coffee, it can become firmer and slightly icier if stored for too long. For the best result, consume it within a short time.
TIP: Before serving, let the gelato rest at room temperature for 5 to 10 minutes. Stir gently to restore its creamy consistency.
Variations
RUM OR MARSALA: For a more traditional tiramisu flavor, you can add an alcoholic note. Use about 1 tablespoon of rum, Marsala, or coffee liqueur for the quantities in this recipe.
BOOST THE COFFEE FLAVOR: If you want a stronger coffee taste and a slightly speckled look, add 1 level teaspoon of instant coffee powder to the mixture before churning.
CHOCOLATE CHIPS: For a richer variation, add dark chocolate chips or sprinkle them on top along with cocoa powder. This adds texture and a pleasant contrast to the creamy gelato.
TIRAMISU-STYLE LAYERED DESSERT: If you want to recreate the look of classic tiramisu, you can assemble the gelato in layers.
Use a rectangular dish (about 35x20 cm / 13x9 inches) and double the quantities. Prepare the gelato as described, but skip the step where you add the ladyfingers during churning.
Spread a layer of gelato, then add a layer of Savoiardi lightly soaked in cold coffee. Repeat with another layer of gelato and finish with cocoa powder. Freeze until firm before serving.
WITHOUT EGGS: You can make tiramisu gelato without eggs if preferred.
Replace the egg yolks with 150 ml (⅗ cup) of heavy whipping cream. Heat the milk with the sugar until fully dissolved (do not boil), then let it cool completely and refrigerate for about 30 minutes.
Once cold, add the mascarpone, whipping cream, and espresso coffee. Blend with an immersion blender until smooth.
At this point, follow the same procedure for churning or freezing as described in the recipe above.
How to Serve Tiramisu Gelato
Tiramisu gelato is a rich and elegant dessert, perfect to serve at the end of a meal, especially during the warmer months.
Serve it in small bowls or glasses and finish with a dusting of unsweetened cocoa powder, just like classic tiramisu.
CLASSIC SERVING IDEAS: For a more indulgent presentation, you can add crushed Savoiardi on top or a light drizzle of coffee syrup.
PAIRINGS: Tiramisu gelato pairs well with classic gelato flavors such as fior di latte gelato, chocolate gelato, or coffee gelato, creating a balanced and harmonious combination.
TIRAMISÙ-STYLE PRESENTATION: For a more original serving idea, layer the gelato with coffee-soaked ladyfingers in a glass or small dish. Finish with whipped cream and cocoa powder for a dessert inspired by traditional tiramisu.
More Gelato Recipes to Try
Discover all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection. Also read How to Make Authentic Italian Gelato
Recipe Card
Tiramisu Gelato Recipe – Authentic Italian Ice Cream Version
Ingredients
- 4 medium egg yolks
- 150 g granulated sugar - ¾ cup
- 300 ml whole milk - 1 ¼ cups
- 50 ml espresso coffee - 3 ⅓ tablespoons
- 250 g mascarpone cheese - 1 cup
- 4-5 Savoiardi ladyfingers
- unsweetened cocoa powder - for decoration
Instructions
- Using an electric mixer, beat the egg yolks with the sugar on high speed for about 5 minutes, until the cream is soft and fluffy.
- Meanwhile, pour the milk into a saucepan and bring to a boil. Cook for about 5 minutes. The milk MUST NOT BOIL. If you have a kitchen thermometer, you can check that the temperature stays at about 85°C (185°F). If you don't have a thermometer, be sure to remove the saucepan from the heat or lower the heat if you see the milk starting to boil.
- Place the egg and sugar fluffy cream in a saucepan. Slowly add the hot milk and keep stirring. THIS WILL PASTEURIZE THE EGGS.
- Return to the heat and cook for 5 minutes WITHOUT BOILING, stirring constantly.
- Turn off the heat and add the mascarpone cheese and espresso coffee.
- Mix well and let cool at room temperature for a few minutes.
HOW TO MAKE TIRAMISU GELATO WITH ICE CREAM MAKER
- If you have an ice-cream maker with a compressor (which cools as it churns), you do not need to cool the mixture in the refrigerator.
- If you have an ice-cream maker without a compressor, put the mixture in the refrigerator and let it cool completely.
- Pour the mixture into the ice cream maker and turn it on. Let it churn your gelato! This will take about 40 minutes, depending on the model.
- When the gelato is almost ready, crush 4 or 5 ladyfingers coarsely in the ice-cream maker and finish the gelato. The result should contain cookie pieces, so don't churn it too long or they will loose their consistency.
- Serve the tiramisu gelato topped with unsweetened cocoa powder.
HOW TO MAKE TIRAMISU GELATO WITHOUT ICE CREAM MAKER
- Pour the mixture into a gelato container and place in the freezer for about 5 hours.
- Break up the frozen surface every 30 minutes. To do this, remove the gelato from the freezer and beat it with a hand or electric whisk at low speed for about 30 seconds. This step is necessary to prevent ice crystals from forming in the gelato and to get a creamy result. Of course, this is a bit more work, but it is worth it!
- When you see the gelato is almost ready, add the shredded ladyfingers and stir. Leave in the freezer for an additional 40 minutes.
- Before serving, let the tiramisu gelato stand at room temperature for 5-10 minutes. Then stir and finally sprinkle with the unsweetened cocoa powder.
Lindsay says
My husband’s favorite dessert is tiramisu so I made this for his birthday and we really liked it. It is pretty much just a coffee gelato, which I suppose is essentially what tiramisu is lol. Idk I was thinking more custard I guess. But very good nonetheless.
Katy says
Tiramisu gelato...I've to make this one!