Tiramisu Al Marsala Recipe
Espresso soaked housemade lady fingers, caramel
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Ingredients
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Lady Fingers
Espresso Mixture
Mascarpone Cream
Caramel Sauce
Method
Lady Fingers
- 1
Prepare the Lady Fingers
Preheat your oven to 350°F (175°C). In a large bowl, beat the eggs and sugar together until the mixture is pale and fluffy. Gradually add in the vanilla extract and mix well. In another bowl, sift together the flour and baking powder. Slowly fold the dry ingredients into the egg mixture until just combined. Using a piping bag, pipe the batter into finger shapes on a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly golden. Let cool.
Espresso Mixture
- 2
Make the Espresso Mixture
In a shallow dish, combine the brewed espresso, Marsala wine, and 2 tablespoons of sugar. Stir until the sugar is dissolved. Set aside to cool.
Mascarpone Cream
- 3
Prepare the Mascarpone Cream
In a large mixing bowl, whisk the egg yolks and 3/4 cup of sugar until the mixture is creamy and pale. Add the mascarpone cheese and vanilla extract, and mix until smooth. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Caramel Sauce
- 4
Make the Caramel Sauce
In a saucepan over medium heat, melt the granulated sugar until it becomes a golden brown liquid, stirring constantly to avoid burning. Once melted, carefully add in the butter and stir until melted, then slowly whisk in the heavy cream until smooth. Remove from heat and let cool slightly.
Assembly
- 5
Assemble the Tiramisu
Dip each lady finger briefly in the espresso mixture and layer them in a serving dish. Spread half of the mascarpone cream over the lady fingers. Repeat the layers with the remaining lady fingers and mascarpone cream. Drizzle the top with the caramel sauce. Refrigerate for at least 4 hours or overnight for better flavor.