After my trip to Sicily, I got inspired by the food over there. Sicily is known for all the delicious desserts, wines and pasta’s. Time to make some Italian food here as well. I bought some very good and original Marsala wine on my holiday. I used the Marsala in my cooking, by combining my love for sweets with this sweet dessert wine. This tiramisu dessert recipe is delicious, very easy to make and made my friends, family and myself very happy!! And this recipe is not heavy on the stomach as normal tiramisu does…
What do you need for four Tiramisu Desserts?
- 30 minutes preparation time
- Overnight fridge time
- Mixer
- Bowls
- Deep plate
- Small sieve
- Glasses: 4 for serving
- Eggs: 3 fresh, preferably biological ones
- Mascarpone: 250 gr
- Sugar: fine version (Dutch: basterdsuiker) 40 gr
- Long fingers: ± 24 cut in right size for glasses
- Coffee: 1 cup strong expresso (cooled)
- Cocoa powder: 4 teaspoons
- Marsala wine: a dash (or more…)
How to make this Tiramisu?
First make 1 cup of fresh expresso coffee and let it cool off.
First split the eggs in separate bowls; make sure that no egg yolk is mixed with the egg white. Then mix the egg yolks with the fine sugar into a light yellow and fluffy mixture. Next, add the mascarpone to this mixture Clean the mixer till it is fat free, then beat the egg whites in another bowl till they are completely stiff. Then fold the egg whites through the mascarpone mixture.
Use fresh eggs, you eat them raw so freshness is important.
I use glasses instead of a dish to serve the tiramisu. You can make one big dish too and cut the tiramisu and serve on small plates.
I used two jars with screw caps, which I gave away to my mom to eat a day later.
Stir the Marsala wine through the coffee in a deep plate. Cut the long fingers in the right sizes of the glasses, take into account that you make two layers. Dip the first half of the long fingers in the coffee mixture for a few seconds and put them in the four glasses. Pour about half of the mascarpone mixture over the long fingers among the glasses. Dip the rest of the long fingers into the coffee and spread over the glasses again. Pour the last part of the mixture over the glasses. Sprinkle with the sieve some cocoa on top of the dessert. Put the tiramisu glasses in the fridge to stiff up; preferably all night.
Be aware: In this recipe raw eggs are used; this can dangerous for older or weaker people and is not suitable for pregnant women. You can replace the eggs with 200 ml whipped cream instead of the eggs.
I used the real Sicilian Marsala wine which I brought from the Pellegrino Cantine, but you can replace the Marsala with Amaretto, Baileys or Licor 43.
Buon Appetito!
