Aldi · Desserts
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Tiramisu translated into gelato, keeping the components that define it: mascarpone, coffee and Marsala. Marsala is a fortified wine from Sicily, and putting it into something frozen has a cost: alcohol lowers the freezing point, so a gelato carrying it is harder to set than one without. Including it is a technical decision rather than a label flourish. Mascarpone is the other half of a tiramisu. It's a cream cheese made by acidifying cream rather than milk, which is why it's richer and less sour than most, and why tiramisu tastes of dairy rather than tang. A coffee sauce runs through it, which is the closest a frozen version can get to the soaked sponge fingers of the original.
