Our daughters birthday has come and gone but the delicious memory of the Cappuccino Gelato and Tiramisu Cake with Zabaglione Cream that we made for her is still vivid in our minds and palates.
This is the first time in many years that I didn’t make the Italian Cream Cake for her birthday. Her request was for the Tiramisu Cake and the Cappuccino Gelato– a very wise decision. I do have to apologize — some of the photos may be fuzzy in places. We had to hurry and get everything done and packed for the trip out of town to deliver the goodies.
These desserts {dolci} aren’t excessively sweet — but we believe they would satisfy any dessert lover.
The dark Italian coffee balances out the sweetness of the sweetened condensed milk and the coffee liqueur adds flavor to the creamy cappuccino gelato but it also helps to prevent the ice cream from freezing too hard. Think of the liqueur as a sort of anti-freeze. If you don’t want to use a liqueur you can use flavorless vodka.
We didn’t have a coffee flavored liqueur on hand so we just bought a small sample type bottle at the liquor store. That size turned out to be the perfect amount for this recipe. The basic no churn recipe is so easy and versatile my mind is spinning with ice cream flavor varieties. Next month our oldest son is having a birthday and we already have his ice cream flavor request — we’ll definitely post it but for now we’ll leave it as a surprise.
This time I was able to get a photo of a sliced piece of Tiramisu cake, unlike the last time, when the cake was practically devoured by the time I remembered I didn’t have a photograph of the cut cake. Before the Tiramisu left our house we cut into it. We carefully pried a piece out of the pan, shot the staged piece, then gently slid the square back into the pan. The cream topping was easy to smooth over and a little sprinkle of cocoa no one was the wiser! Of course, I’d already told the birthday girl I was going to do it. She didn’t care — she was getting her “just” desserts!
We enjoy cooking, but even more so for special occasions. There is a lot of thought and love that goes into the process. Italians are famous for showing their love by cooking and feeding.
La cucina è il cuore della casa { The kitchen is the heart of the house}.
Un caro salute e alla prossima.
- 1 14 oz, Sweetened Condensed Evaporated Milk (NOT evaporated milk), chilled
- 2 1/2 cups heavy whipping cream
- 2 Tbl. instant espresso powder disolved in 1/4 cup boiling water
- 1/3 cup coffee flavored liqueur -- we used Patrón Dark Coffee Liqueur with cocoa or use Kahlua.
- Pour the sweetened condensed evaporated milk into a large bowl and add the expresso and the liqueur. Whip the ingredients together until well mixed. Put in the refrigerator to stay cool.
- Pour the heavy whipping cream into a chilled bowl. Whip the cream starting off with low and working up to high. Once the whipping cream start to hold its shape stop beating. If you overheat you'll end up with butter.
- With a spatula fold the whipped cream into the cold flavored sweetened condensed milk. Keep folding in until it is completely mixed. Put the bowl into the freezer for about 30 to 45 minutes. Using the mixer, whip up the ice cream for a minute. Pour into freezer safe containers and freeze for 6 hours before serving.
- Makes 2 pints
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