 
How To Make Tiramisu with Marsala Wine
Tiramisu (tih-ruh-mee-SOO) is a refreshing, light
Italian dessert aimed to please any sweet tooth. When translated
in Italian, it means to “pick me up” (tirami-su).
And that is what it truly does, this dessert can make the
heaviest meals seem like appetizers.
This delightful dessert has many variations,
but the bottom layer is usually composed of ladyfingers that
have been soaked in espresso and alcohol (usually rum, brandy
or Marsala). The next layer is Zabaglione (zah-bahl-YOH-nay)
made of custard-like cream and mascarpone cheese. The custard
is light and airy, and it is made from egg yolks, sugar and
Marsala wine.
Marsala wine is a rich, smoky flavored wine
from Italy. It can vary from extremely sweet to aged and dry.
Tiramisu has been known to accompany great
restaurants and great wines.
California Pizza Kitchen has mastered the true art of creating
a traditional Tiramisu. They are located all over the country
in 29 states, from Hawaii to New York.
With their conservative prices and great food, California
Pizza Kitchen is a sure bet.
For the stay-at-home chef, Cooking.com has
complied an easy step-by-step recipe for a Marsala Tiramisu.
Marsala Tiramisu
# of Servings: 8
Ingredients:
1 cup plus 1 tablespoon sugar
2/3 cup sweet Marsala wine
8 large egg yolks
3 8-oz. containers of mascarpone cheese
½ cup of freshly brewed espresso mixed with ½
cup water
or
1 cup of very strong hot coffee (brewed from 1 ¼ cups
water & ¾ cup ground espresso)
¼ cup Kahlua liqueur
200 grams (7 ounces) Champagne biscuits (crisp ladyfinger
cookies)
1 ½ tablespoon unsweetened cocoa powder
Method:
Whisk 1 cup sugar, Marsala and yolks in medium
metal bowl. Set bowl over saucepan of gently boiling water
(do not allow bottom of bowl to touch water). Whisk constantly
until the candy thermometer registers 165 degrees F and mixture
thickens, about 4 minutes. Remove bowl from over water. Gradually
add mascarpone, whisking vigorously until well blended.
Combine espresso, Kahlua and remaining 1 tablespoon
sugar in another medium bowl; stir until sugar dissolves.
Completely submerge 1 biscuit into espresso mixture for 1
second, shake off excess liquid. Place biscuit in bottom of
a 13x9-inch oval gratin dish. Repeat with enough biscuits
enough to cover the bottom of the pan. Spoon half of the mascarpone
mixture over biscuits, spreading to cover. Dip remaining biscuits
one at a time into espresso mixture and arrange atop mascarpone
mixture (discard remaining espresso mixture). Spoon the remaining
mascarpone mixture over biscuits, spreading to cover. Sift
over, covering mascarpone mixture completely. Cover and refrigerate
overnight.
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