Mascarpone gelato with expresso ripple – Jen Smith – Med Meanderings
Indulge in divine mascarpone gelato with espresso ripple, perfect for dessert lovers. Soften gelato slightly before serving; top with crumbled biscuits for extra flavor.
Ingredients
- 900ml milk
- 80ml Marsala
- 1 vanilla bean, seeds scraped
- 6 egg yolks
- 240g caster sugar
- 750g mascarpone
- Plain chocolate biscuits or savoiardi, crumbled to serve
- 300g caster sugar
- 100g liquid glucose or corn syrup
- 70ml espresso coffee
- 80ml pouring cream
- 70g butter, diced
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