Tiramisu al Marsala

Method5 steps · about 3 hr 30 min

1. 1

   Step 1: Mix cooled coffee and Marsala wine (1 ¼ cups) together in a bowl.

   Uses 2 ½ cups brewed espresso coffee, cooled · 1 ¼ cups Marsala wine

2. 2

   Step 2: Separate the 4 eggs, reserving the whites. 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.

   Uses yolks from4 separated eggs; reserve whites · 1/4cup sugar (half total) · 14 ounces mascarpone cheese

3. 3

   Step 3: 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.

   Uses remaining1/4cup sugar · reserved egg whites · yolk-mascarpone cream

4. 4

   Step 4: 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 (1 tablespoon).

   Uses 40 Savoiardi biscuits (ladyfingers) · 3 tablespoons cocoa powder, or more to taste · 1 tablespoon chocolate shavings, or to taste · coffee-Marsala dipping mixture · whipped mascarpone filling

5. 5

   Step 5: Refrigerate tiramisu until flavors blend, at least 3 hours.

   Uses assembled tiramisu