Tiramisu Marsala

    Tiramisu Marsala

    (39)
    4saves
    5hours25min


    38 people made this

    This classic Italian dessert is made by combining zabaglione with mascarpone cheese and sponge finger biscuits. Delicious!

    Ingredients
    Serves: 12 

    • 5 egg yolks
    • 1/4 cup white sugar
    • 1/2 cup Marsala wine
    • 1 cup thickened cream, chilled
    • 2 tablespoons white sugar
    • 500g mascarpone cheese
    • 2 cups (500g) strong brewed coffee, room temperature
    • 2 tablespoons white sugar
    • 1/2 cup (375ml) brandy
    • 1 tablespoon vanilla essence
    • 48 sponge finger biscuits
    • 3 tablespoons unsweetened cocoa powder

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:5hours chilling  ›  Ready in:5hours25min 

    1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
    2. Whip cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
    3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 sponge fingers in the bottom of a 20x30cm dish. Spoon about 1 tablespoon of coffee mixture over each biscuit. Sponge fingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the sponge fingers and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (39)

    by
    49

    Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE  -  28 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    43

    This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good.  -  02 Feb 2001  (Review from Allrecipes USA and Canada)

    by
    38

    I have made this twice and will make this again and again. VERY GOOD! I made a couple of changes I didn't have the Marsala but I substituted Brandy and the second time White Rum. I didn't add any alcohol to the coffee mixture there was enough flavour from custard mixture; also this is a good way to make so children and adults who don't want or can't have the extra alcohol. Instead of dusting with cocoa powder I grated finely bittersweet chocolate over top. Did I say how Good this is well it is Really Good .Try this one and you may not go back to cheesecake, and I love cheesecake.  -  14 Apr 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate