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Premium tiramisu gelato recipe
The paste version of tiramisu: a richer taste for a premium menu. The syrup version is in the GS-BASE recipes. One GP-BASE sachet = one 5-litre pan of gelato, with no heating.
1 × 5 L pan · Mix 2 minutes max. · No heating
Ingredients for one 5 L pan
| Ingredient | Amount |
|---|---|
| Cold UHT milk (4–5 °C) | 2.2 kg |
| 35 % cream | 220 g |
| GP-BASE (with sugar) | 1 sachet (588 g) |
| Tiramisu paste | 220 g |
| Colouring | None |
Using sugar-free GP-BASE? Add 344 g of white sugar. Gelato paste of any brand, Italian or Indonesian. A more concentrated paste? Follow the dose on its label.
Method
Combine
Put the cold UHT milk, the cream and 1 GP-BASE sachet in the mixing jug. Any order works.
Flavour
Add 220 g tiramisu paste.
Mix
Mix for 2 minutes at most, until the flavouring has fully dissolved. No colouring.
Machine
Pour into the gelato machine (batch freezer). About 20 minutes, depending on the machine.
Store
Label with flavour, date and batch. Store at −22 °C, serve in the display at about −15 °C.
Tip
Syrup or paste? Syrup is simpler and cheaper, paste is richer. Many shops use both.
Small machine at home?
GP-BASE tester pack (59 g powder) + 220 g cold UHT milk + 22 g cream + 22 g tiramisu paste.
Premium tiramisu soft serve
SOFTIZ for paste (SP) + 2 L UHT milk + 600 ml water + 250 g tiramisu paste. Whisk for 1 minute = about 3 L of mix.
Want the full technique?
Online courses, or online plus hands-on practice at our factory in Yogyakarta.