Tuscan bakers swapped mascarpone into 1960s gelato churns, freezing tiramisu's espresso-cocoa layers into a coated bar—no cake required.
Tiramisu Ice Cream Magnum
Indulge in the ultimate summer delight with our Tiramisu Ice Cream Magnum! This creamy creation blends rich mascarpone and bold espresso, all enveloped in a decadent chocolate shell. Perfect for beating the heat, each bite transports you straight to an Italian café!
Prep
15
min
Cook
0
min
Serves
6
people
Level
intermediate
The Story
This frozen contraption hijacks Venice's 1960s tiramisu—invented at Le Beccherie restaurant to fuel exhausted gondoliers, allegedly—and crashes it into Sweden's Magnum ice cream bar, a 1989 invention designed purely to sell more chocolate coating. The result is an Italian-Scandinavian fever dream: espresso-soaked biscuits trapped inside mascarpone custard, frozen solid, then dunked like some posh Nordic corn dog of indulgence.
Regional Twist
Down in Sicily's Modica region, they'd swap the bitter cocoa powder for their famous cold-pressed, grainy Modica chocolate, adding a gritty, almost spiced crunch to the coating that makes Veneto's smoother tiramisu version look positively lazy by comparison.
📝 Ingredients
Serves 6🥛Dairy & Eggs(2)
- 2 eggs (whites and yolks separated)
- 250g of mascarpone (8.82 oz)
🫙Pantry Staples(3)
- Bitter cocoa powder for decoration
- 1 tablespoon of coconut oil (15 ml)
- 150g of sugar-free chocolate + 1 tablespoon of coconut oil (0.75 cup)
📦Other(2)
- Ladyfinger biscuits soaked in strong coffee
- 80g of sweetener (2.82 oz)
Nutrition (per serving)
Calories
410
Protein
7g
Carbs
37g
Fat
33g
👨🍳 Instructions
- 1
Whip the yolks with the sweetener until it thickens, then add the mascarpone and mix well.
- 2
Whip the egg whites until soft peaks form and gently fold them into the mascarpone mixture.
- 3
Fill the magnum molds with a layer of the cream, insert a coffee-soaked biscuit, and cover with more cream.
- 4
Freeze for 4 hours.
- 5
Once unmolded, dip in melted chocolate and sprinkle with bitter cocoa powder.
💡 Pro Tips
- ✓Whip egg yolks to 40-45°C using a warm water bath while whisking, reaching ribbon stage (pale, tripled volume) in 3-4 minutes instead of 8-10 at room temperature, because heat denatures proteins faster and increases air incorporation without risk of overwhipping.technique40-45°C | 3-4 minutes | 3x volume increase
- ✓Fold egg whites using a figure-8 motion, rotating the bowl 45° after every 3-4 strokes, to maintain 70-80% of whipped air volume; folding fewer than 10 total strokes preserves structure while full incorporation prevents dense pockets.technique70-80% air retention | <10 total strokes
- ✓Temper the chocolate coating to 31-32°C (dark chocolate) before dipping by melting at 50°C, cooling to 27°C, then gently reheating to 31-32°C; this aligns cocoa butter crystals into the stable Form V, creating a glossy shell that snaps rather than smudges.timing31-32°C | 50°C→27°C→31-32°C
- ✓Pre-chill your magnum molds to -18°C for 30 minutes before filling because cold molds accelerate cream freezing at contact points, forming an initial 8-10mm stabilizing shell that prevents the coffee-soaked biscuit from migrating during the 4-hour freeze cycle.equipment-18°C | 30 minutes | 8-10mm shell
- ✓Use a 1:1 ratio of chocolate to coconut oil (75g chocolate to 75ml coconut oil equivalent) rather than the stated 150g chocolate to 1 tablespoon oil, because this 1:8 ratio prevents the coating from setting too rigidly at -18°C and maintains a creamy snap texture.ingredient1:1 ratio (chocolate:oil) vs 1:8 ratio
Share this recipe
Prep
15
min
Cook
0
min
Serves
6
people
Level
intermediate
Share this recipe
Tuscan bakers swapped mascarpone into 1960s gelato churns, freezing tiramisu's espresso-cocoa layers into a coated bar—no cake required.
Tiramisu Ice Cream Magnum
Indulge in the ultimate summer delight with our Tiramisu Ice Cream Magnum! This creamy creation blends rich mascarpone and bold espresso, all enveloped in a decadent chocolate shell. Perfect for beating the heat, each bite transports you straight to an Italian café!
The Story
This frozen contraption hijacks Venice's 1960s tiramisu—invented at Le Beccherie restaurant to fuel exhausted gondoliers, allegedly—and crashes it into Sweden's Magnum ice cream bar, a 1989 invention designed purely to sell more chocolate coating. The result is an Italian-Scandinavian fever dream: espresso-soaked biscuits trapped inside mascarpone custard, frozen solid, then dunked like some posh Nordic corn dog of indulgence.
Regional Twist
Down in Sicily's Modica region, they'd swap the bitter cocoa powder for their famous cold-pressed, grainy Modica chocolate, adding a gritty, almost spiced crunch to the coating that makes Veneto's smoother tiramisu version look positively lazy by comparison.
📝 Ingredients
Serves 6🥛Dairy & Eggs(2)
- 2 eggs (whites and yolks separated)
- 250g of mascarpone (8.82 oz)
🫙Pantry Staples(3)
- Bitter cocoa powder for decoration
- 1 tablespoon of coconut oil (15 ml)
- 150g of sugar-free chocolate + 1 tablespoon of coconut oil (0.75 cup)
📦Other(2)
- Ladyfinger biscuits soaked in strong coffee
- 80g of sweetener (2.82 oz)
Nutrition (per serving)
Calories
410
Protein
7g
Carbs
37g
Fat
33g
👨🍳 Instructions
- 1
Whip the yolks with the sweetener until it thickens, then add the mascarpone and mix well.
- 2
Whip the egg whites until soft peaks form and gently fold them into the mascarpone mixture.
- 3
Fill the magnum molds with a layer of the cream, insert a coffee-soaked biscuit, and cover with more cream.
- 4
Freeze for 4 hours.
- 5
Once unmolded, dip in melted chocolate and sprinkle with bitter cocoa powder.
💡 Pro Tips
- ✓Whip egg yolks to 40-45°C using a warm water bath while whisking, reaching ribbon stage (pale, tripled volume) in 3-4 minutes instead of 8-10 at room temperature, because heat denatures proteins faster and increases air incorporation without risk of overwhipping.technique40-45°C | 3-4 minutes | 3x volume increase
- ✓Fold egg whites using a figure-8 motion, rotating the bowl 45° after every 3-4 strokes, to maintain 70-80% of whipped air volume; folding fewer than 10 total strokes preserves structure while full incorporation prevents dense pockets.technique70-80% air retention | <10 total strokes
- ✓Temper the chocolate coating to 31-32°C (dark chocolate) before dipping by melting at 50°C, cooling to 27°C, then gently reheating to 31-32°C; this aligns cocoa butter crystals into the stable Form V, creating a glossy shell that snaps rather than smudges.timing31-32°C | 50°C→27°C→31-32°C
- ✓Pre-chill your magnum molds to -18°C for 30 minutes before filling because cold molds accelerate cream freezing at contact points, forming an initial 8-10mm stabilizing shell that prevents the coffee-soaked biscuit from migrating during the 4-hour freeze cycle.equipment-18°C | 30 minutes | 8-10mm shell
- ✓Use a 1:1 ratio of chocolate to coconut oil (75g chocolate to 75ml coconut oil equivalent) rather than the stated 150g chocolate to 1 tablespoon oil, because this 1:8 ratio prevents the coating from setting too rigidly at -18°C and maintains a creamy snap texture.ingredient1:1 ratio (chocolate:oil) vs 1:8 ratio