Tiramisu ice cream is so delicious... but if serving to small children, it may be best to sprinkle cocoa powder instead of espresso? You could also make this with just cream cheese for a densely rich and delicious result.
Add the cream cheese, mascarpone cheese, and lemon juice to a bowl. Heat gently in a double boiler, stirring the mixture until smooth.
In a different bowl, combine the egg with the granulated sugar, heat in the double boiler, and whisk until the mixture thickens.
Combine Step 2 to Step 1.
In a clean bowl, whip the heavy cream until stiff peaks form.
Add Step 3 to Step 4.
Spoon the mixture into whatever container you prefer, and chill in the freezer to set (if you use plastic containers, wrap in aluminum foil so the plastic doesn't crack).
When the tiramisu has hardened, top each cup with sifted espresso and cocoa powder (brush away any spilled powder with a pastry brush).
Garnish with fruit of your choice, or a little powdered sugar to finish.
If you add gelatin to this recipe, it will become a mousse (bloom 3 g of gelatin in 15 g of water and add this at the end of Step 5).
This recipe is for a rich, strawberry flavour unbaked cheesecake ice cream. Recipe ID: 840157
Story Behind this Recipe
When my eldest son wanted to eat tiramisu, I remembered a recipe I had seen before for a tiramisu cheese mousse. I had a flash of inspiration and decided it would be more delicious to make it into an ice cream. That's how this recipe was born!
You could use all cream cheese instead of marscapone. It is fine to increase the amount of sugar to your liking. Sprinkle cocoa powder or espresso powder on top (I used both).