Tiramisu has seduced the world just like ice cream has. Why not combine them? Here is the reinvention of the traditional Treviso dessert created in the “Beccherie” restaurant. A version that encompasses the practicality of a dessert that is always ready in individual portions, the tasty thoughtlessness of being able to enjoy it “on a stick” just like an ice cream and zero food waste thanks to the ingredients of previous recipes being reused. A feast for the eyes, the mind and the palate.

You can use ready-made Cookies and the vacuum-packed Custard. For the mascarpone cream: combine the mascarpone (very cold) and 2 teaspoons of condensed milk to the egg yolks, whipped with the sugar, and mix carefully. For the second cream combine the vacuum-packed Custard with the Philadelphia cheese. Prepare a strong coffee. Whip the cream.

When all the components of the filling are ready, prepare the chocolate by breaking it into flakes with a sharp knife, then melt it in the microwave in a glass bowl (or in the Ultracombi in microwave mode) at 500 W for 4 minutes.

Pour a first layer of melted chocolate into a silicone mould and place it in the freezer for half an hour. Once the first layer has solidified, proceed with the second step of chocolate, which is left to cool, to thicken what will be our external coating. Place it back into the freezer for another half an hour.

Alternate the two creams, the biscuits dipped in coffee and a layer of whipped cream. Close everything with a last layer of dark chocolate. Let it set in the freezer for at least 2 hours.

Remove the desserts from the mould and, after having created a slit with the tip of a knife, previously dipped in boiling water, “pierce them” with the popsicle sticks.

Keep the sticks wrapped in foil in the freezer for up to 1 month.