I like to call this sumptuous dessert “Ice cream tiramisù”, because it includes the same key ingredients as the classical Italian , only that here the creamy mascarpone is “translated” into creamy vanilla gelato.
- 2 ladyfinger biscuits (savoiardi)
- 3 scoops vanilla ice cream
- a double espresso
1. Break the ladyfinger biscuits in half and put in a wide glass or bowl and pour 1 espresso onto the biscuits.
2. Scoop the ice cream balls on top.
3. Pour the second espresso over the ice cream.