By now, pretty much everyone knows Tiramisu means “pick me up” because of the chocolate and espresso in this heavenly dessert. Or is it because it tastes so incredibly good you could just swoon and need to ask, “Could you pick me up off the floor, please?” Either way, there is not another dessert around like it. Did you know it is not someones Italian great grandmother’s recipe either? Tiramisu was created in the 1970’s and has exploded upon the world making it one of the most requested desserts!
Traditional Tiramisu begins with Savoiardi lady fingers, which are light and sweet sponge cake biscuits. These biscuits or cookies have a long culinary history in Italian Cuisine. The cookies were developed at the court of the Duchy of Savoy during the 15th century to welcome a visit from the King of France. Later, Savoiardi lady fingers were granted the designation of “official court biscuit”.
It is the combination of the zabaglione cream and espresso along with the lady fingers that makes it all come together as Tiramisu. But the origins of the dessert and who actually created it are a great mystery. Everyone seems to agree it did not start out with any alcohol in the ingredients. That was an evolution. And it continues to evolve with chocolate cream, fruits and all manner of presentations. There are as many varieties of Tiramisu as there are myths about its origin. One thing we all can agree on; it is wonderful and it does give you a lift!
Marsala Tiramisu Ingredients. Mise en Place and this is an easy dessert to assemble!
Stir together water, espresso powder and Rum in a shallow bowl and let cool. You can use 2 cups of strong coffee too if you can find espresso powder.
Grate the chocolate and place in a bowl. 72% chocolate is my favorite whenever I use chocolate in a recipe. Actually, it is my favorite per cent of chocolate to have as a treat. I just snap off a piece and nibble on it! Dessert anytime! 🙂
Beat cream in a large bowl until it holds stiff peaks. Don’t over beat the cream or it will turn to butter.
Classical Zabaglione uses raw egg yolks, but I prefer to cook the custard in a bain-marie (water bath or double boiler) to avoid any chance of salmonella.
Beat egg yolks, Marsala, and sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, about 8 to 10 minutes.
If you were to stop at this stage you would have another dessert called Zabaglione, a light custard, whipped to incorporate a large amount of air usually served with strawberries or other fresh fruit in a champagne glass. Bonus ~ 2 desserts in one!
Remove bowl from heat. Beat in mascarpone until just combined.
Fold mascarpone mixture into whipped cream gently but thoroughly. You want to keep as much air in the whip cream as possible for a light and fluffy filling.
Spread about 1/3 of the cream mixture on the bottom of an 8 x 10 glass baking dish.
Dip both sides of a Lady Finger into the espresso briefly. Lay one side in espresso and roll Lady Finger over, almost in one motion. Fast! Lady fingers absorb liquid very fast and will get soggy and break!
Lay each Lady Finger on the cream mixture side by side until the entire cream surface is covered.
Top with grated chocolate.
Repeat. Place another 1/3 of cream mixture over the Lady Fingers and spread with a small offset spatula.
Cover this with another layer of espresso soaked Lady Fingers.
Sprinkle with grated chocolate. See how easy this is to assemble!
Top with the remaining 1/3 cream mixture.
Dust the final layer with the grated chocolate and then the cocoa powder. Ta Da!
Chill 4-6 hours to set or overnight.
Let Tiramisu stand at room temperature 15-20 minutes before serving, then dust with more cocoa. Serves 8-10.
Note: Tiramisu can be chilled up to 2 days then it will start to break down.
- 2 cups boiling-hot water
- 3 tablespoons Medaglia d’Oro instant-espresso powder
- 1/3 cup Rum
- 1 1/4 cups chilled heavy cream
- 1/2 cup sugar
- 4 large egg yolks
- 1/3 cup Sweet Marsala Wine
- 2 cups mascarpone
- 34 Savoiardi (crisp Italian ladyfingers, about two 7-ounce packages)
- 2 ounces 72% chocolate, grated
- Unsweetened cocoa powder for dusting
- Stir together water, espresso powder and Rum in a shallow bowl and let cool. You can use 2 cups of strong coffee too if you can find espresso powder.
- Beat cream in a large bowl until it holds stiff peaks.
- Beat egg yolks, Marsala, and sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 8 to 10 minutes.
- Remove bowl from heat. Beat in mascarpone until just combined.
- Fold mascarpone mixture into whipped cream gently but thoroughly.
- Spread about 1/3 of the cream mixture on the bottom of an 8 x 10 glass baking dish.
- Dip both sides of a Lady Finger into the espresso briefly. Lay one side in espresso and roll Lady Finger over, almost in one motion. Fast! Lady fingers absorb liquid very fast and will get soggy!
- Lay each Lady Finger on the cream mixture side by side until the entire cream surface is covered.
- Top with grated chocolate.
- Place another 1/3 of cream mixture over the Lady Fingers.
- Cover this with another layer of espresso soaked Lady Fingers.
- Sprinkle with grated chocolate.
- Top with remaining 1/3 cream mixture.
- Dust the final layer with the grated chocolate and cocoa powder.
- Chill 4-6 hours to set or overnight.
- Let Tiramisu stand at room temperature 15-20 minutes before serving, then dust with more cocoa.
- Tiramisu can be chilled up to 2 days then it will start to break down.
Plan on making this for Easter dessert, a bit nervous but I’m gathering all my ingredients!
I made this today for tomorrow’s Easter dessert! It looks amazing and we cannot wait to try it. I followed your directions to a Tee! I cooked my egg yolks over simmering water on the stove & brought my hand mixer out to whisk them! I ordered most of your ingredients online, husband stopped to buy me the rum and sweet Marsala wine! Cannot wait to try it! Thank you!
Making this for a 2nd time for New Years Day dessert! It was SO amazingly delicious! And easy to do once all steps were made to assemble!
I made this recipe and it was outstanding! Highly recommend! It will not disappoint! I used Bacardi dark rum, dry marsala wine imported from Italy, and Savoiardi ladyfingers. This tiramisu is a show stopper!
I absolutely LOVE this recipe and the way you explain it step by step is so much appreciated! Just made this for tomorrow’s New Years Day dessert! And I will make this at Easter too! 2x a year is perfect! Happy 2021!!