This famous and classic Italian dessert of savoiardi biscuits dipped in coffee and layered with a mixture of mascarpone cheese and eggs is a little different with the addition of Marsala wine.
Ingredients
- ½ cups brewed espresso coffee, cooled: 2 piece
- ¼ cups Marsala wine: 1 piece
- medium eggs, separated: 4 piece
- white sugar: 0.5 cup (divided)
- ounces mascarpone cheese: 14 piece
- Savoiardi biscuits (ladyfingers): 40 piece
- cocoa powder: 3 Tbsp (to taste)
- chocolate shavings: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Mix cooled coffee and Marsala wine together in a bowl.
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Beat egg yolks with half of the sugar in a bowl until you have a clear cream with no lumps. Stir the mascarpone with a wooden spoon or whisk in a separate bowl until creamy; stir into the egg yolks.
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Beat the egg whites with the remaining sugar in a separate bowl using an electric mixer until they form peaks; fold gently into mascarpone mixture.
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Dip half of the savoiardi biscuits into coffee-Marsala mixture. Arrange dipped biscuits carefully in a glass dish. Cover dipped biscuits with half of the mascarpone mixture. Smooth out mascarpone until evenly distributed; top with half of the cocoa powder. Repeat layering with dipped savoiardi biscuits, mascarpone mixture, and cocoa powder; top with chocolate shavings.
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Refrigerate tiramisu until flavors blend, at least 3 hours.
