Marsala Tiramisu

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!

Tiramisu Ingredients

Marsala Tiramisu Ingredients. Mise en Place and this is an easy dessert to assemble!

Espresso Rum

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.

Grated Chocolate

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! 🙂

Whipped Cream
Beat cream in a large bowl until it holds stiff peaks. Don’t over beat the cream or it will turn to butter.

Zabaglione Ingredients

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.

Begin Zabaglione
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.

Zabaglione

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!

Add Mascarpone
Remove bowl from heat. Beat in mascarpone until just combined.

Fold in Whip Cream
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.

1st layer of cream filling

Spread about 1/3 of the cream mixture on the bottom of an 8 x 10 glass baking dish.

Dip in Espresso
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!

1st layer Lady Fingers
Lay each Lady Finger on the cream mixture side by side until the entire cream surface is covered.

Sprinkle with chocolate
Top with grated chocolate.

Layer of cream
Repeat. Place another 1/3 of cream mixture over the Lady Fingers and spread with a small offset spatula.

2nd layer LF
Cover this with another layer of espresso soaked Lady Fingers.

2nd layer chocolate
Sprinkle with grated chocolate. See how easy this is to assemble!

Last layer of cream
Top with the remaining 1/3 cream mixture.

Sprinkle chocolate grated and powder
Dust the final layer with the grated chocolate and then the cocoa powder. Ta Da! 

Chill 4-6 hours to set or overnight.

Serve it

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.

Marsala Tiramisu
Serves 10
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Prep Time
10 min
Cook Time
10 min
Total Time
4 hr 30 min
Prep Time
10 min
Cook Time
10 min
Total Time
4 hr 30 min
511 calories
39 g
248 g
34 g
9 g
19 g
199 g
221 g
15 g
0 g
12 g
Nutrition Facts
Serving Size
199g
Servings
10
Amount Per Serving
Calories 511
Calories from Fat 297
% Daily Value *
Total Fat 34g
52%
Saturated Fat 19g
93%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 248mg
83%
Sodium 221mg
9%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
3%
Sugars 15g
Protein 9g
Vitamin A
27%
Vitamin C
0%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups boiling-hot water
  2. 3 tablespoons Medaglia d’Oro instant-espresso powder
  3. 1/3 cup Rum
  4. 1 1/4 cups chilled heavy cream
  5. 1/2 cup sugar
  6. 4 large egg yolks
  7. 1/3 cup Sweet Marsala Wine
  8. 2 cups mascarpone
  9. 34 Savoiardi (crisp Italian ladyfingers, about two 7-ounce packages)
  10. 2 ounces 72% chocolate, grated
  11. Unsweetened cocoa powder for dusting
Instructions
  1. 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.
  2. Beat cream in a large bowl until it holds stiff peaks.
  3. 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.
  4. Remove bowl from heat. Beat in mascarpone until just combined.
  5. Fold mascarpone mixture into whipped cream gently but thoroughly.
  6. Spread about 1/3 of the cream mixture on the bottom of an 8 x 10 glass baking dish.
  7. 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!
  8. Lay each Lady Finger on the cream mixture side by side until the entire cream surface is covered.
  9. Top with grated chocolate.
  10. Place another 1/3 of cream mixture over the Lady Fingers.
  11. Cover this with another layer of espresso soaked Lady Fingers.
  12. Sprinkle with grated chocolate.
  13. Top with remaining 1/3 cream mixture.
  14. Dust the final layer with the grated chocolate and cocoa powder.
  15. Chill 4-6 hours to set or overnight.
  16. Let Tiramisu stand at room temperature 15-20 minutes before serving, then dust with more cocoa.
Notes
  1. Tiramisu can be chilled up to 2 days then it will start to break down.
beta
calories
511
fat
34g
protein
9g
carbs
39g
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