This is a family recipe and no one does tiramisu like we do. This recipe has NO eggs! Seriously. We don't make it the traditional way because our way tastes even better and is creamier, richer and more indulgent. Try it and you will never go back to the old way — we promise you!
Technique tips: Let the espresso cool down completely before adding the Marsala wine. Don't leave the sponge fingers in the coffee mix too long, you want them firm, not soggy.
Swap option: Can use coffee or amaretto liqueur instead of Marsala wine.
- 7 ounces strong espresso, cooled
- 3½ ounces Marsala Wine
- 1½ cups condensed milk
- 3 cups mascarpone cheese
- Cocoa powder
- Ladyfinger sponge biscuits
1. In a small bowl, stir together the espresso and Marsala wine and set aside.
2. In a large bowl, whisk together the condensed milk and mascarpone cream, and whisk together until smooth, silky and thick (you don't want it runny). There should be no lumps in the mixture when finished.
3. Soak the ladyfingers in the espresso mixture. Turn them a couple of times so the ladyfingers are evenly moistened but not soggy. You want them to still be firm but absorb enough of the mixture and to be a pale coffee color.
4. In a large serving bowl, (we like to use a clear glass bowl to show off the different layers of the tiramisu) lay the soaked ladyfingers at the bottom of the bowl cover the entire base. Then spoon on the mascarpone mixture and smooth over the top and into the edges of the bowl (the amount of ladyfingers you use depends on the size of the bowl you are using).
5. Sprinkle the cocoa powder through a sieve over the top of the cream. Make sure to cover all the mascarpone mixture and don't be shy with the amount of cocoa you use.
6. Repeat this process until no more ladyfingers and mascarpone mixture are left. You should have about 3 or 4 layers. Finish with the mascarpone mixture on top and cocoa powder to finish.
7. Cover with plastic wrap and put in the fridge over night. Serve the next day.