Tiramisu affogato recipe

A little twist on the classic hands-off Italian dessert

By The Good Housekeeping Cookery TeamPublished: 28 July 2025

David Loftus

A lovely summery twist on the classic Italian dessert, made with a deliciously smooth and creamy marsala-spiked mascarpone ice cream.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

8 mins

Total Time:

28 mins

Cal/Serv:

432

Ingredients

3
medium eggs
100 g
light soft brown sugar
250 g
mascarpone
100 ml
double cream
1 tsp.
vanilla bean paste
125 ml
marsala
12
sponge fingers

TO SERVE

16
sponge fingers
Cocoa powder, to dust
8 Tbsp.
marsala
8
shots (about 30ml each) freshly brewed hot espresso

Directions

1. Step 1First make the ice cream. Put eggs and sugar in a heatproof bowl and sit over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Cook for around 6-8min, stirring continuously, until the mixture is warm and the sugar has dissolved (test by rubbing between your fingertips – you shouldn’t be able to feel any grains of sugar). Transfer to the bowl of a stand mixer and whisk until tripled in size and cool.
2. Step 2In a separate bowl, whisk together the mascarpone, double cream and vanilla. Add egg mixture to the mascarpone mix and fold together with a spoon until well combined.
3. Step 3Put the marsala in a shallow dish and add 12 sponge fingers. Turn until they soak up the marsala, then break into small pieces. Stir these through the ice cream mixture, then scrape into a freezer-safe container. Cover and freeze for 6-8hr, until set firm.
4. Step 4To serve, dust remaining sponge fingers with cocoa powder. Put a tablespoon of marsala in the base of 8 glasses, then add 2 scoops of ice cream to each. Pour a shot of hot espresso into each glass and serve with the cocoa-dusted fingers.

Get ahead
The ice cream can be made up to a week in advance; keep it in a sealed container.

For more no-churn ice cream recipes, check out our best no-churn ice cream recipes.

Per serving:

Calories: 432
Protein: 7g
Fat: 24g
Saturates: 14g
Carbs: 39g
Sugars: 27g
Fibre: 1g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

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