Tiramisu Marsala Recipe

Tiramisu needs no introduction, but the version you may be familiar with is the classic tiramisu. This one is very similar, but with a little more focus on liqueur. Probably not suitable for kids, but oh so delicious.

Ingredients for 8-10 people:

700gr (1½ lb) mascarpone
4 eggs, yolks and whites separated
500gr (1.1 lb) savoiardi biscuits
200gr  (7 oz) sugar
2 cups lukewarm coffee
1 glass of Marsala (Italian fortified wine), or Vermouth or Rum
100gr (3½ lb)dark chocolate
3 tbsp cocoa powder

With an electric whip, mix the sugar with the yolks, until you get a pale and fluffy cream. Add the mascarpone cheese a little at the time and gently mix until it’s all blended. Whip the whites until firm, then add them to the mix, again very gently. Use a wooden spoon at this point, blending the ingredients stirring with a movement from the bottom upwards.
Make the coffee (preferably with an Italian coffee maker), then mix it with the liqueur in a shallow large bowl, and let it cool until lukewarm.
Take a rectangular casserole and cover the bottom with a thin layer of cream. Dip the savoiardi in the coffee and lay them on the bottom of the casserole until it’s all covered. Make sure you don’t dip the savoiardi for too long in the coffee. Ideally they will have to be soaked with the liquid but still firm. And of course the coffee won’t have to be too hot. Also feel free to break the biscuits to adjust the length to the space you need to fill.
Spread a layer of cream on top of the savoiardi, then repeat the operation until you have reached the top of the casserole (normally three layers are enough). Finish with the cream and put it in the fridge for at least three hours. Right before serving, cover with cocoa powder (use a sift to distribute it evenly).

If you want an even more particular version of a tiramisu (still with alcohol…), here is a limoncello tiramisu recipe.