Tiramisu Gelato

Method

Sweet and creamy tiramisu gelato with a hint of Marsala wine and cocoa, built on Colac's Complete Neutral Base Mix. Finished with a drizzle of chocolate topping sauce and a fine dusting of cocoa powder — a classic Italian dessert reimagined for gelato counters, cafés and dessert menus.

How to Make Tiramisu Gelato:

Ingredients

• 1kg Colac Complete Neutral Base Mix (SGC1006P)
• 3kg (3 ltr) whole milk
• 350g Colac Tiramisu Flavour Compound (SGF1852)

To decorate:

• Colac Chocolate Topping Sauce (SGF1712) — drizzled at service
• Cocoa powder (SCC1458) — for dusting

Method

1. Warm the whole milk gently in a saucepan to around 30–40°C.
2. Whisk in the neutral base mix and blend smooth (~2 minutes) until fully dissolved with no lumps.
3. Add the tiramisu compound and whisk until fully combined.
4. Cover and rest the mix in the fridge for a minimum of 4 hours, ideally 12 hours, to allow the base to mature (this gives a smoother texture in the finished gelato).
5. Churn in an ice-cream machine following the manufacturer's instructions.
6. At extraction, transfer to a chilled container and blast-freeze, then hold at –18°C.
7. Serve in scoops with a drizzle of Colac Chocolate Topping Sauce and a fine dusting of cocoa powder.