Tiramisu affogato recipe

Name: Tiramisu affogato recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 8 serving(s)
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; 16 sponge fingers; Cocoa powder, to dust; 8 tbsp. marsala; 8 shots (about 30ml each) freshly brewed hot espresso

A little twist on the classic hands-off Italian dessert

By The GH Kitchen TeamPublished: 28 July 2025

Recipe by Sarah Akhurst

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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 GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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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