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Tiramisu al Marsala

Tiramisu al Marsala

Ladyfingers soaked in coffee and Marsala wine are topped with mascarpone cheese and chocolate in this authentic tiramisu al marsala dessert.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 40 minutes

Cook Time:

Total Time: 40 minutes

Servings: 6 servings

Calories: N/A per serving

Ingredients

  • 2 ½ cup - 2.5 cups brewed espresso coffee, cooled
  • 1 ¼ cup - 1.25 cups Marsala wine
  • 4 - 4 medium eggs, separated
  • ½ cup - 0.5 cup white sugar, divided
  • 14 ounce - 14 ounces mascarpone cheese
  • 40 - 40 Savoiardi biscuits (ladyfingers)
  • 3 tablespoon - 3 tablespoons cocoa powder, or more to taste
  • 1 tablespoon - 1 tablespoon chocolate shavings, or to taste

Instructions

  1. Mix cooled coffee and Marsala wine together in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate tiramisu until flavors blend, at least 3 hours.

Nutrition

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