Equipment Needed
- A high-powered blender
- Measuring cups and spoons
- Tall serving glass(es)
- A straw and a long spoon for serving
Step-by-Step Instructions
First, I take my chilled glass and run a little mascarpone around the rim, then dip it in a plate of cocoa powder. This little step feels fancy and makes every sip perfect. Then, into my blender, I add the two cups of vanilla ice cream. I break the ladyfinger cookies into rough chunks and let them tumble in on top of the ice cream. They’ll blend into lovely little flecks of texture. Next, I dollop in that precious mascarpone cheese—this is what gives it the signature tiramisu body.
Now, for the liquids. I pour in the cold espresso first, watching it swirl into the white ice cream. Then, I add the half-cup of whole milk. The whole milk is key for creaminess; I’ve tried it with lower-fat versions and the shake ends up too icy and less luxurious. I add the tablespoon of cocoa powder right into the blender too, which gives the whole mixture a beautiful café-au-lait color and integrates the chocolate flavor throughout.
Here’s the fun part: blending! I start on low to break up the ice cream and cookies, then ramp up to high for a good 30-45 seconds. I watch it transform into a wonderfully thick, almost pudding-like consistency. You want it to be super thick so it holds onto the cocoa powder garnish. A pro tip I learned through trial and error: don’t over-blend! If you go too long, the friction heat will start to melt it. You’re aiming for a thick, smooth, but still very cold mixture.
Finally, I pour the glorious shake into my prepared glass. It should be so thick that it mounds and you need a spoon. I quickly garnish with a final light dusting of cocoa powder over the top—I use a fine mesh strainer for a snow-like dusting—and then I press a whole ladyfinger cookie into the side as my edible stirrer. The contrast of the cold, creamy shake with the slowly softening cookie is pure bliss.(See the next page below to continue…)