1 tsp instant coffee or 1 shot of espresso, cooled
1 tsp vanilla extract
Ladyfinger biscuits
Sweetened coffee, for dipping
Cocoa powder
Preparation
Blend the milk, mascarpone, protein powder, sweetener, coffee/espresso and vanilla until completely smooth. Pour into the Freeze Wand container and freeze for 24 hours.
Once frozen, spin on the Ice Cream setting. If it’s slightly crumbly after the first spin, add a tablespoon of milk and respin until creamy.
To serve, quickly dip the ladyfinger biscuits into sweetened coffee and lay them at the bottom of the serving dish. Scoop the tiramisu ice cream over the biscuits and finish with a generous dusting of cocoa powder.
