Tiramisu Souffle with Chocolate Chip Cookie Ice Cream
- For the tiramisu souffle
- 4 sheets white gelatin
- 32 Amaretti cookies
- 12 tablespoons strong Espresso (freshly brewed)
- 4 eggs
- 100 grams sugar
- 125 grams Mascarpone
- 200 grams Whipped cream
- Cocoa (to sprinkle)
For the tiramisu souffle, line 4 glass bowls with a strip of parchment paper that extends about 3 cm (approximately 1 inch) over the edge of the bowl. Soak the gelatin in cold water until soft, about 10 minutes. Crumble the amaretto cookies coarsely in a bowl.
Separate the eggs. Beat the egg yolks and sugar with an electric hand mixer in bowl over simmering water until fluffy. Squeeze the excess water from the gelatin and add to the egg yolks. Continue beating until the mixture begins to thicken. Whisk in the mascarpone. Spoon the mixture into the prepared bowls.
Beat the egg whites until medium peaks form. Beat the cream until thickened. Divide the crumbled cookies among the dishes and sprinkle with 3 tablespoons espresso. When the souffle begins to solidify, fold the egg whites into the whipped cream. Spoon the mixture into the bowls to the top of the parchment strip. Freeze overnight. To serve, remove the parchment strips and dust tops with cocoa powder. (To form a pattern, hold a wire rack over the souffles then dust with the cocoa.)
For the ice cream, beat egg yolks with sugar and vanilla sugar until fluffy. Bring the milk to a boil, then remove from heat. Allow to cool slightly. Gradually beat hot milk into yolk mixture. Return custard to the stove and heat just to boiling point. Stir in the lemon peel. Cool the custard, stirring occasionally. After approximately 1 hour, stir in the crumbled cookies. Freeze, stirring vigorously every hour until ice cream is firm. Scoop into balls and serve with additional cookies.