Marsala tiramisu

  • serves 6
  • A little effort

A restaurant-worthy tiramisu. Our modern take on this classic Italian deserts is served in a homemade biscuit cup but you could use a martini glass. Either way, the mix of espresso coffee-soaked sponge, mascarpone and sweet Marsala wine is the best combination for a pudding. Decorate with chocolate and raspberries on the top.


Try this twist on a tiramisu, or make our classic Italian tiramisu recipe here.



  • eggs 3, separated
  • caster sugar 150g
  • Marsala wine 25ml
  • mascarpone 250g, beaten to soften it
  • sponge fingers 10, broken and soaked in strong espresso
  • cocoa, chocolate curls, raspberries and mint to decorate


  • plain flour 100g
  • unsalted butter 100g
  • icing sugar 100g
  • eggs 2-3 separated (you need 100g of whites)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Whisk all the biscuit ingredients to a smooth, creamy texture. Line a baking sheet with non-stick baking parchment and spread 15cm × 7cm oblongs 1.5mm thick on it with a palette knife. Bake for 8 minutes or until golden. While the mixture is still warm, lift each off the parchment and shape it around a rolling pin to make a tube. They will set in about 10 seconds. If the edges are uneven, you can trim them with a knife before you shape them. Repeat to make 6.

  • Step 2

    Whisk the egg yolks with 100g of the sugar until thick and very pale. Add the marsala. Put the mixture in a bowl over simmering water and whisk to a thick foam. Cool over iced water to room temperature. Fold in the mascarpone.

  • Step 3

    Whisk the egg whites to soft peaks, add the remaining caster sugar and whisk to a stiff and shiny meringue.

  • Step 4

    Mix half the meringue into the mascarpone mixture then fold in the rest.

  • Step 5

    Stand the tubes on end on plates, put soaked sponge fingers in the bottom of each, top with mascarpone cream and continue layering until they’re full, finishing with mascarpone cream. Dust with cocoa and decorate with chocolate curls, raspberries and mint.

Nutritional Information

  • Kcals 746
  • Fat 45g
  • Saturates 25.5g
  • Carbs 77.6g
  • Fibre 1.4g
  • Protein 11.3g
  • Salt 0.35g