AT A GLANCE
This dessert is a play on the much-loved flavours of tiramisù. Gelato has a higher milk content than regular ice-cream, so it freezes a lot harder, and we find it best to transfer it to the fridge for about 20 minutes before serving to soften slightly.
|01||For espresso caramel, stir sugar, glucose and 100ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until the mixture turns dark caramel (5-6 minutes). Remove from heat, carefully add espresso and 50ml water (take care, hot caramel will spit) and return to heat. Add cream and butter, and whisk to combine. Simmer until a thick syrup forms (4-5 minutes). Transfer to a container and refrigerate until thick and cooled (2-3 hours).|
|02||Meanwhile, bring milk, Marsala and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then pour milk mixture over, whisking continuously to combine. Return to pan and stir continuously over medium heat until custard thinly coats the back of a spoon (4-5 minutes), then strain into a bowl.|
|03||Whisk mascarpone in a bowl to soften, then gradually add custard, whisking until smooth and combined. Refrigerate to chill, then churn in an ice-cream machine. Spoon mascarpone gelato into a chilled container, swirling a little espresso caramel through to form a ripple effect, then freeze until firm (3-4 hours). Makes about 2 litres.|
|04||Bring remaining espresso caramel to room temperature 30 minutes before serving or warm gently in a saucepan over low heat. Serve scoops of mascarpone gelato topped with espresso caramel and crumbled biscuits.|