Marsala Tiramisu
Francesco Mazzei's Marsala Tiramisu. Classic, simple, delicious! Francesco used Marsala but you could also use Amaretto or Frangelico.
Ingredients
For the savoiardi
- 6 large eggs
- 200g sugar
- 1 pinch of salt
- 240g all-purpose flour
- 60g cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar
For the cream
- 500g mascarpone
- 350g egg yolk
- 140g sugar
- 300ml moka coffee 120ml Marsala wine
- Cocoa powder for dusting
Method
Savoiardi – Preheat the oven at 190°.
Separate the egg yolks from the whites and whisk them with half of the sugar and the vanilla until firm. In another bowl whisk the egg white with the remaining sugar and salt, until stiff peak. Fold into the yolk mixture. Sift the flours and gently fold them in the mix of eggs.
Transfer into a piping bag and pipe fingers of 10cm in length, on a baking tray lined with baking parchment. Bake for about 15 minutes until they get a golden colour and are firm to the touch.
Leave to cool down and then sprinkle with the powdered sugar.
Cream – In a mixing bowl, mix the egg yolk and sugar. Whisk until firm and fold into the mascarpone previously softened with a spatula.
Add the marsala wine to the coffee, soak the savoiardi biscuits for few seconds, then layered them in a deep serving dish alternating with the cream. End layer to be of cream.
Keep refrigerated and generously sprinkle with cocoa powder before serving
Ingredients
For the savoiardi
- 6 large eggs
- 200g sugar
- 1 pinch of salt
- 240g all-purpose flour
- 60g cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar
For the cream
- 500g mascarpone
- 350g egg yolk
- 140g sugar
- 300ml moka coffee 120ml Marsala wine
- Cocoa powder for dusting
Method
Savoiardi – Preheat the oven at 190°.
Separate the egg yolks from the whites and whisk them with half of the sugar and the vanilla until firm. In another bowl whisk the egg white with the remaining sugar and salt, until stiff peak. Fold into the yolk mixture. Sift the flours and gently fold them in the mix of eggs.
Transfer into a piping bag and pipe fingers of 10cm in length, on a baking tray lined with baking parchment. Bake for about 15 minutes until they get a golden colour and are firm to the touch.
Leave to cool down and then sprinkle with the powdered sugar.
Cream – In a mixing bowl, mix the egg yolk and sugar. Whisk until firm and fold into the mascarpone previously softened with a spatula.
Add the marsala wine to the coffee, soak the savoiardi biscuits for few seconds, then layered them in a deep serving dish alternating with the cream. End layer to be of cream.
Keep refrigerated and generously sprinkle with cocoa powder before serving
