Tiramisu - I've never had it before. I actually never even heard of it until I got into food blogs! I've been captivated by this fancy dessert for a very long time, so it was the obvious choice of what to make with my homemade mascarpone.

Having never made or eaten Tiramisu before, I wanted my first one to come out as close to perfect as possible. I chose to go with a recipe from Pioneer Woman. Ree is awesome and posts the best step-by-step recipes. I knew I'd be able to pull this off with her help.

Of course, I pulled it off!
I thought this Tiramisu turned out great! I love the flavors of the coffee and liquor paired with the tanginess of the mascarpone. YUM! I think I may have soaked a couple lady fingers just a bit too much, but it still turned out great, and I'm glad I no longer have to miss out on such a wonderful dessert! :)


PW's Tiramisu-
Recipe from Pioneer Woman
Serves 8
Printable Recipe

5 egg yolks
1/2 cup sugar, divided
3/4 cup Marsala wine, divided
1 cup heavy whipping cream
1 pound(16 oz.) Mascarpone cheese, room temp. (recipe here)
1 1/2 cups brewed espresso or very strong coffee
1 Tbsp. vanilla
1 package (7 Oz.) savoiardi (lady fingers)
Cocoa powder, for dusting

In a double boiler with a non reactive bowl, whisk egg yolks and 1/4 cup sugar until pale yellow and thick. Gradually add 1/2 cup Marsala, while whisking. Cook over medium heat, scraping the bowl occasionally, for 5 minutes. The mixture should be thick. Cover with plastic wrap and refrigerate for 1 hour.

Stir mascarpone cheese until smooth. In a mixing bowl, combine whipping cream and remaining 1/4 cup sugar, and whip to soft peaks. Add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Into the 1 1/2 cups brewed espresso (or VERY strong coffee) add remaining 1/4 cup Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan (you can also use single serving dishes). Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie). Plop 1/3 of the cold cream/mascarpone mixture on top and spread it into a layer. Sprinkle on a thin layer of cocoa powder. Repeat the process two more times.

Cover and refrigerate for at least 8 hours, or up to 24 hours, before serving. This allows for the cookies to soften and all the flavors to come together. To serve, spoon out helpings onto individual plates.

Note: tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy, so enjoy it soon after refrigeration time.



  1. I love Tiramisu. It became popular here about 10 years ago.

    I have yet to make mine :)

  2. Tiramisu is one of my all-time favorite desserts. I have never made it with Marsala though, mine is usually a Kahlua/Coffee mixture. I will be trying your version the next time though!

  3. I just wish I had that slice right now

  4. This looks soooooo delish! Love it!

  5. I am so wanting this right now! Looks fabulous...light and tasty!


  6. I've never had tiramisu either! I've always stayed away from it because i thought it would taste like coffee... yours looks so good!

  7. This looks so good! I've never made tiramisu, but it's true, you can never go wrong with Ree's recipes. It always seems like a complicated dessert to make, but you've convinced me to try it. Especially with the homemade mascarpone cheese!

  8. Tiramisu is my favorite! I have yet to try making it. The tedious process is holding me back. Your tiramisu looks gorgeous!


Give me some sugar!

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