Mascarpone and Marsala Tiramisu

A dense, creamy texture contrasting with coffee-soaked ladyfingers. The bitterness of pure cocoa balances the sweetness of the whipped mascarpone.

• Prep time: 30 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 639
• Protein: 16 g
• Carbs: 55 g
• Fat: 39 g

Ingredients

• 333.3 g Mascarpone cheese ( room temperature )
• 2 piece Egg ( yolks and whites separated )
• 66.7 g White sugar
• 2.7 tbsp Ground coffee ( brewed as strong coffee )
• 200 ml Mineral water
• 1.3 tbsp Marsala
• 1.3 tbsp Unsweetened cocoa powder ( for dusting )
• 20 piece Ladyfingers

Instructions

1. Coffee brewing

   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. Mascarpone mixture

   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. Whisking egg whites

   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. Assembly

   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.

Chef's tips

• 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.

Storage

Keep for a maximum of 48 hours in the refrigerator due to raw eggs.