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Marsala Tiramisu

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Rating: 3   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  12 Hours 30 Minutes
  8 servings
Tiramisu, which means "pick me up" in Italian, uses espresso to help moisten and flavor the crisp ladyfinger cookie layers. Either brandy, rum or Marsala is typically used to flavor the fluffy custard cream filling (also referred to as zabaglione). Here the Sicilian Marsala wins out, adding complexity to this superb version of the must-try Italian dessert.
1 cup plus 1 tablespoon sugar
2/3 cup sweet marsala wine
8 large egg yolks
Three 8-ounce containers mascarpone cheese
1/2 cup freshly brewed espresso mixed with 1/2 cup water or 1 cup very strong hot coffee (brewed from 1 1/4 cups water and 3/4 cup ground espresso beans)
1/4 cup kahlua liqueur
200 grams (7ounces) Champagne biscuits (crisp ladyfinger cookies)
1 1/2 tablespoons unsweetened cocoa powder
Whisk 1 cup sugar, Marsala and yolks in medium metal bowl. Set bowl over saucepan of gently boiling water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165 degrees F and mixture thickens, about 4 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended.

Combine espresso, Kahlua and remaining 1 tablespoon sugar in another medium bowl; stir until sugar dissolves. Completely submerge 1 biscuit into espresso mixture for 1 second; shake off excess liquid. Place biscuit in bottom of 13x9-inch oval gratin dish. Repeat with enough biscuits to just cover bottom of pan. Spoon half of mascarpone mixture over biscuits, spreading to cover. Dip remaining biscuits one at a time into espresso mixture and arrange atop mascarpone mixture (discard remaining espresso mixture). Spoon remaining mascarpone mixture over biscuits, spreading to cover. Sift over, covering mascarpone mixture completely. Cover and refrigerate overnight.

DO-AHEAD TIP: Can be made 3 days ahead. Cover and keep refrigerated.

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Nutrition Facts per Serving
Yield:   8 servings
Calories: 690
Fat. Total: 47g
Fiber: 1g
Carbohydrates, Total: 50g
Sodium: 97mg
% Cal. from Fat: 61%
Cholesterol: 413mg
Protein: 12g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Kay Reviewed: 04/07/2012
Be Careful!
I have just found out to my cost that when you add the marscapone cheese to the mixture, the mixture should have been cooled off! It does not tell you this in the recipe! If you add the cheese while the mixture is still warm, it will split and you will not be able to use it. Also when you add the cheese to the mixture, it is better to use a hand whisk rather than electric so that if it does show signs of splitting, you may be able to rescue it.
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