I’ll never forget the first time I whirred this creation together. It was a sweltering afternoon, my craving for tiramisu at war with my desire for something cold and sippable. In a moment of pure kitchen inspiration, I grabbed my blender. What happened next was magic. The rich scent of cold espresso melded with the sweet vanilla, and as I poured that thick, creamy shake into a tall glass, I knew I’d stumbled onto something special. My kitchen smelled like a cozy Italian café, and that first sip was an instant transport to delight—all the beloved flavors of the classic dessert, transformed into a drinkable, spoonable dream.
Ingredients
- 2 cups high-quality vanilla ice cream
- 1/2 cup whole milk
- 1/4 cup cold espresso or very strong brewed coffee
- 2 tablespoons mascarpone cheese (crucial for that authentic tiramisu creaminess)
- 2-3 ladyfinger cookies (Savoiardi), plus more for garnish
- 1 tablespoon unsweetened cocoa powder, plus more for dusting
- 1 tablespoon granulated sugar (optional, depends on your sweet tooth)
Let’s talk ingredients for a second, because a few choices here make a massive difference. For the ice cream, don’t skimp—use a rich, real vanilla bean ice cream. That depth of flavor is the foundation. The mascarpone is non-negotiable for me; it adds that distinct, luxurious tang that sets tiramisu apart from just a coffee shake. I’ve tried it with cream cheese in a pinch, and it’s just not the same. And for the espresso, please make it strong and ensure it’s thoroughly chilled. I learned the hard way that lukewarm coffee will melt your ice cream too fast and water down the whole experience.(See the next page below to continue…)