Tiramisu with Marsala
8 servings
60 minutes
Tiramisu with Marsala is an exquisite Italian dessert infused with elegance and deep flavor notes. Originating from northern Italy, it gained worldwide popularity due to its airy texture and rich combination of ingredients. In this version of classic tiramisu, Marsala—a fragrant Sicilian wine—adds subtle caramel and fruit undertones to the cream. Delicate mascarpone blends with whipped egg whites and yolks to create a soft, velvety consistency, while coffee-soaked savoiardi cookies complement the taste with deep coffee bitterness. After chilling, the dessert achieves perfect density, and cocoa powder finishes it off with a refined chocolate aroma. This dessert is suitable for both festive occasions and cozy evenings when you want to indulge in a true culinary masterpiece.
1
Separate the egg whites from the yolks. Whisk the yolks with sugar. Add mascarpone and mix with a spatula or spoon.
- Sugar: 100 g
- Chicken egg: 4 pieces
- Mascarpone cheese: 500 g
2
Whip the egg whites into a strong foam. Add the egg whites to the yolk-cheese mixture and gently mix.
- Chicken egg: 4 pieces
3
Dip the cookie in cold coffee. It should be dipped quickly to avoid getting soggy. Prepare the coffee as you like (I added 4 teaspoons of coffee to 350 ml). Optionally, you can add wine, rum, liqueur, brandy, or cognac to the coffee.
- Strong coffee: 350 ml
- Marsala: 3 tablespoons
- Savoiardi cookies: 34 pieces
4
In a mold (I used a 17x25 cm mold), tightly arrange the coffee-soaked cookie sticks. Spread half of the cream on the cookies and smooth it out. Place the coffee-soaked sticks on top of the cream again. Spread the remaining cream over the sticks and smooth it out.
- Savoiardi cookies: 34 pieces
5
Place in the refrigerator for 5–6 hours.
6
Then sift cocoa over it. Cut into portions carefully, as the dessert is very delicate.
- Cocoa powder: 100 g