Gelato al Mascarpone Affogato

In celebration of the first day of spring, in which actually feels like the first day of summer, I wanted to make a frozen variation of my favorite dessert, tiramisu! Rich mascarpone gelato is dusted with cocoa powder then a shot of espresso poured over top and served with Savoiardi.

Ingredients

1 cup 35% cream
1 cup whole milk
4 egg yolks
1/2 cup granulated sugar
1 vanilla bean, slit lengthwise and seeds
500 gr. mascarpone
Cocoa Powder
Espresso
Savoiardi

To make the gelato, Scrape seeds from vanilla bean and add along with bean to cream in a saucepan. Bring cream to boil, then heat to low and allow vanilla to infuse for 5 minutes.
Discard bean. In meantime, beat egg yolks with sugar with wire wisk until sugar is dissolved.
Whisk in milk. Pour half cream mixture into egg mixture to temper eggs, then pour egg mixture back in saucepan with cream and heat at medium low for 5-6 minutes, or until thick enough to coat the back of wooden spoon. Do not allow mixture to boil.
Strain in fine sieve in bowl and put in water bath for about 1/2 hour, stiring occasionally.
When custard is cooled, cover with plastic wrap pressing on top of so to prevent skin from developping.
Chill in refrigerator for at least 3 hours or overnight.
Combine custard with mascarpone with wire wisk until homogeneous.
Pour in ice cream machine and follow directions.
Freeze for at least 3 hours before serving.

Put one or two scoops of gelato in serving bowl. You will need to allow gelato to set at room temperature for about 10 minutes before scooping as it is very dense. Dust with cocoa powder and pour over a shot of hot espresso. Serve with one or two Savoiardi.