Tiramisu Ice Cream Sandwich Cookies
Recipe GLPRc044dde7af25ec
Delicate almond-flavored meringue cookies sandwich creamy tiramisu gelato, creating an elegant frozen dessert. Crisp, airy wafers are piped into thin rounds, lightly baked until golden, then filled with smooth gelato and dusted with cocoa powder for a sophisticated treat that balances tender cookies with rich, frozen tiramisu flavor.
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Ingredients
1/2 cup cake flour
1/8 teaspoon cream of tartar
3 large egg whites
3 large egg yolks
5 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 pints tiramisu gelato
2 tablespoons powdered sugar for dusting
2 tablespoons unsweetened cocoa powder for dusting
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper and lightly sketch 2.5-inch circles as guides on the paper, then flip the paper marked-side down so the circles face the baking sheet. In a large bowl, whisk together the egg yolks and 2 tablespoons sugar, beating for 4–5 minutes until thick, pale, and ribbon-like. Stir in the vanilla extract. Sift the cake flour over the mixture but do not stir—let it rest on top for now.
In a separate large bowl, beat the egg whites with an electric mixer on medium speed until foamy and opaque. Add the cream of tartar and continue beating until soft peaks form (peaks will form but collapse when the beater is lifted). Gradually sprinkle in the remaining 3 tablespoons sugar while beating until stiff peaks form (peaks stand upright and do not fall over).
Gently fold the beaten egg whites into the yolk mixture in three additions, using a rubber spatula and folding only until the streaks of white disappear—do not overmix or you will deflate the foam. Carefully fold in the sifted flour, ensuring no dry pockets remain.
Transfer the batter to a piping bag fitted with a large round piping tip. Pipe the batter onto the prepared baking sheets, filling the drawn circles and creating 2.5-inch rounds. Gently smooth the tops with a wet offset spatula if desired. Lightly dust the tops with powdered sugar.
Bake for 10–12 minutes until the cookies are pale golden brown and set but still delicate. Let cool on the baking sheet for 30 seconds, then immediately transfer to a wire cooling rack. Cool the cookies completely.
While the cookies cool, line an 8×8-inch baking pan with parchment paper. Let the tiramisu gelato soften at room temperature for a few minutes until spreadable. Spread the gelato evenly into the lined pan and freeze for at least 1 hour until firm.
Once the gelato is firm, use a 2.5-inch cookie cutter to cut out round discs of gelato, matching the size of your cookies.
Assemble the sandwiches: place one gelato round between two cooled cookies. Lightly dust the top cookie with cocoa powder. Arrange on a parchment-lined tray and freeze until firm, about 30 minutes, before serving.
