Name: Tiramisu al Marsala
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian

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Tiramisu al Marsala

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Instructions

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Instructions

Mix cooled coffee and Marsala wine together in a bowl.

Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.

Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.

Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.

Refrigerate tiramisu until flavors blend, at least 3 hours.

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Tips & Tricks (5)

Egg Separation Technique 🥚
Separate egg whites and yolks when they are cold, but whip the whites to soft peaks at room temperature for maximum volume and stability in the mascarpone cream.
Marsala Wine Soaking Secret 🍷
When soaking ladyfingers, create a quick dip rather than a long soak - 1-2 seconds per side prevents soggy texture and maintains the biscuit's structural integrity.
Mascarpone Cream Smoothness 🧈
Gently fold egg whites into the mascarpone mixture using a bottom-to-top circular motion to preserve air bubbles and create an exceptionally light, creamy texture.
Layering Precision 🍰
Use a rectangular dish and create even, symmetrical layers by gently pressing each ladyfinger layer and spreading mascarpone cream with a flat spatula for professional presentation.
Chilling Optimization ❄️
Allow tiramisu to rest and set in the refrigerator for at least 6 hours, preferably overnight, to allow flavors to meld and achieve the ideal creamy consistency.