Tiramisu Marsala

    Tiramisu Marsala


    38 people made this

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

    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

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate