Mascarpone and Marsala Tiramisu
Ingredients
- 333.3 gMascarpone cheese (room temperature)
- 2 pcEgg (yolks and whites separated)
- 66.7 gWhite sugar
- 2.7 tbspGround coffee (brewed as strong coffee)
- 200 mlMineral water
- 1.3 tbspMarsala
- 1.3 tbspUnsweetened cocoa powder (for dusting)
- 20 pcLadyfingers
Method
A dense, creamy texture contrasting with coffee-soaked ladyfingers. The bitterness of pure cocoa balances the sweetness of the whipped mascarpone.
- 1
Brew a strong coffee using mineral water and ground coffee. Pour into a shallow dish, add the marsala, and let it cool completely. The liquid must be cold to prevent the biscuit from disintegrating instantly.
- 2
Separate the egg whites from the yolks. Whisk the yolks with white sugar until the mixture becomes pale and frothy. Fold in the mascarpone with a spatula to obtain a smooth, consistent cream that coats the spoon.
- 3
Whisk the egg whites with a pinch of salt until firm peaks form. Gently fold the whites into the mascarpone mixture, lifting the mass to maintain the airy structure.
- 4
Quickly dip the biscuits into the cold coffee; they should be soaked but remain firm. Line the bottom of the dish, cover with half of the cream, then repeat. Smooth the surface with a spatula.
Frequently asked questions
How do you get this dish right?
- Wait at least 12 hours in the fridge before serving so the cream sets and flavors develop.
- Dust the cocoa at the last moment to prevent it from getting damp and turning dark.
How long does this dish keep?
Keep for a maximum of 48 hours in the refrigerator due to raw eggs.
