What you are about to read could quite possibly be my favorite dessert of all time… sugary mascarpone cream… drunken lady finger cookies… marsala wine… my brother, Nick, and I did really well this time.
I can’t say enough good things about this recipe. Stemming from quite a few attempts in the past (most of which were pretty good albeit tedious), the following recipe will give you the most perfect Tiramisu you have ever tasted. Promise. Which is odd because I sort of consider this a “non-traditional” recipe. There is no cooking (traditional Tiramisu is made with a cooked zabalgione cream) but somehow- this is perfect! And YES “real” Tiramisu is made with MARSALA WINE.
Fair warning: there are LOTS of raw eggs in this recipe. Yolks. Whites. The whole nine yards. If you are not a fan of eating raw eggs please look for a recipe elsewhere. I am seasoned and weathered in the art of consuming uncooked egg- pie dough, cookie, dough, chocolate mousse… we are very well acquainted. And another warning: there is a fair amount of coffee and marsala wine in this dessert as well. Nothing is cooked off so keep that in mind! No tiramisu for GG!
(the only) Tiramisu (recipe you’ll ever need)
- 2 cups strong black coffee
- 1 cup marsala wine
- 6 eggs, separated
- 2/3 cup sugar
- 16 ounces mascarpone (comes in a tub like cream cheese), room temp.
- 2 1/2 cups heavy whipping cream, whipped to soft peaks
- 2 large packets of lady fingers (italian savoiardi cookies)
- cocoa, for dusting
- Pour coffee and marsala into a shallow dish. Set aside.
- Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the room temp. mascarpone and whipped cream, mixing gently until just combined.
- Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
- Dip enough biscuits into the coffee mixture to cover the base of a 9×13 glass dish. I dipped the cookie in and out- barely soaking for one second. Let the excess coffee and marsala drip back into the bowl before placing in the glass dish. You don’t want too much liquid between the layers or the whole dessert will get soupy. Cover the biscuits with one-third of the mascarpone mixture. Dust lightly with cocoa powder. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 4 hours. Dust generously with cocoa and serve.
Variation: Marsala could be replaced with orange juice if preferred or if you are serving to children. This kind of makes me cringe, though, because it would COMPLETELY change the entire dessert. The whole point is the marsala and the coffee!
Martha says
This looks super easy! I love tiramisu and always assumed it would be difficult, much like it’s cousin the canoli (is that supposed to have 2 n’s in it?)
Mom says
I’ve been the family taste tester for so many years that 2 little girls call me pop-pop. In that half a century, (and a little more) this is one of the four best desserts and best Tirimisu I’ve ever tasted. The authors mother holds the record for the other 3 – chocolate mousse, something like Tirimisu in a huge clear brandy sniffer, and amaretto cheese cake. Only possible improvement – make a double recipe!
mrsdmsartroom says
I agree with you on all counts, Dad! But we might need to clear this all up with a taste test of the top three desserts on your list! Good idea?
fitnwellmommy says
This looks SOOOO yummy! I love Tiramisu, but never think to make it, due to it taking so much time. After seeing your recipe and how easy it is, I think I’ll be trying it soon!
mrsdmsartroom says
Great! I’d love to hear how it turns out!