Tiramisu al Marsala

Name: Tiramisu al Marsala
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 500g (1 lb) mascarpone cheese (room temperature); 4 large eggs (separated into yolks and whites); 100g (½ cup) granulated sugar; 1 tsp vanilla extract (optional); 200ml (¾ cup) Marsala wine (sweet or dry, depending on your preference); 200ml (¾ cup) strong brewed coffee (cooled); 1 tbsp sugar (optional, if you prefer it sweeter); 24-30 ladyfingers (savoiardi)

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Tiramisu al Marsala is a luxurious and creamy Italian dessert made with layers of espresso-soaked ladyfingers, a rich mascarpone cream, and a hint of Marsala wine. This variation of the classic tiramisu enhances the flavor with the deep, slightly sweet notes of Marsala, making it a decadent treat perfect for special occasions.

Contents

Origin of Tiramisu al Marsala:Why It’s Loved:Tiramisu al Marsala Ingredients Directions Notes

Origin of Tiramisu al Marsala:

Tiramisu is one of Italy’s most beloved desserts, originating in the Veneto region. While the classic version uses coffee and cocoa, the addition of Marsala wine adds a traditional touch, as this fortified wine has been used in Italian desserts for centuries. The balance of rich mascarpone and the subtle warmth of Marsala makes this version a unique and sophisticated variation of the classic tiramisu.

Why It’s Loved:

Tiramisu al Marsala is adored for its velvety texture and rich, layered flavors. The espresso-soaked ladyfingers contrast beautifully with the light and airy mascarpone filling, while the Marsala wine adds a deep, slightly sweet complexity. Its no-bake nature makes it an easy yet elegant dessert, perfect for any occasion.

Tiramisu al Marsala

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

500g (1 lb) mascarpone cheese (room temperature)
4 large eggs (separated into yolks and whites)
100g (½ cup) granulated sugar
1 tsp vanilla extract (optional)
200ml (¾ cup) Marsala wine (sweet or dry, depending on your preference)
200ml (¾ cup) strong brewed coffee (cooled)
1 tbsp sugar (optional, if you prefer it sweeter)
24-30 ladyfingers (savoiardi)

Directions

In a large mixing bowl, whisk the egg yolks with sugar until pale and creamy. You can use a hand mixer or whisk by hand.
Add the mascarpone cheese to the yolk mixture and blend until smooth and well combined.
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the mascarpone mixture in three parts, being careful not to deflate the
In a shallow bowl or dish, mix the Marsala wine , brewed coffee , and optional sugar (if using). Stir until the sugar dissolves.
Taste the mixture and adjust the sweetness or strength of the Marsala/coffee ratio according to your preference.
Quickly dip each ladyfinger into the Marsala-coffee mixture, ensuring they are soaked but not soggy (about 1-2 seconds per side).
Arrange a single layer of soaked ladyfingers at the bottom of your serving dish (use a rectangular or square dish for best results).
Spread half of the mascarpone cream evenly over the layer of ladyfingers.
Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
Cover the assembled tiramisu with plastic wrap or foil and refrigerate for at least 4-6 hours , or ideally overnight. This allows the flavors to meld and the dessert to set properly.
Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
Slice and serve chilled. Enjoy!

Notes

If you’re concerned about using raw eggs, you can use pasteurized eggs or prepare a cooked zabaglione base by gently heating the egg yolks with sugar and Marsala over a double boiler until thickened.

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