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.
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.
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Tiramisu al Marsala
Course: Recipes4
servings30
minutes40
minutes420
kcalIngredients
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.
