Tiramisù gelato

For 1 kg of gelato

Heat the milk until it reaches a light boil. Coarsely grind the coffee and add it to the milk off the heat. Let the coffee steep for 5 minutes.

In the meantime, beat the egg yolks with the sugar until the mixture is soft and frothy. Strain the milk to remove the coffee grounds, then pour it into a saucepan and combine it with the egg and sugar mixture, the mascarpone, and the locust bean gum. Use a kitchen thermometer to check that the mixture reaches a temperature of 85°C (185°F).

Remove from the heat and let the mixture cool, first at room temperature and then in the refrigerator. Once well chilled, pour the mixture into the ice cream machine.

Activate the cooling and mixing functions and let it churn. When the gelato is nearly ready, crumble 4 ladyfingers directly into the bowl. The texture of the gelato should include biscuit pieces, so avoid overmixing. Serve the gelato with a generous dusting of unsweetened cocoa powder.