Tiramisù al Marsala stampo da 18 cm 
Tiramisù with Marsala (7-inch Springform Pan)
Today I wanted to try making a Marsala tiramisù, but in a smaller size with two layers of ladyfingers. I used a 7-inch (18 cm) springform pan and even had some left over. I thought I wouldn’t manage because it’s so hot for these kinds of desserts. Also, check out the lovely porcelain cake server I bought, decorated with fruit that matches the plate. It’s hand-painted by a local artisan—I found it truly delightful!
Tiramisù with Marsala (7-inch Springform Pan)
Today I wanted to try making a Marsala tiramisù, but in a smaller size with two layers of ladyfingers. I used a 7-inch (18 cm) springform pan and even had some left over. I thought I wouldn’t manage because it’s so hot for these kinds of desserts. Also, check out the lovely porcelain cake server I bought, decorated with fruit that matches the plate. It’s hand-painted by a local artisan—I found it truly delightful!
Cooking Instructions
- 1
Gather and measure all your ingredients.
- 2
Separate the egg yolks and egg whites into two different bowls. Beat the yolks until they are pale and frothy.
- 3
In a stand mixer, beat the egg whites until stiff peaks form. Gently fold in the yolks, then add the mascarpone a little at a time, being careful not to deflate the mixture. The cream should be smooth and lump-free. You can also use a hand mixer.
- 4
Prepare a plate and use the springform ring from the pan. Quickly dip the ladyfingers in Marsala and arrange them to cover the bottom. Spread a layer of cream over the ladyfingers, add a second layer of dipped ladyfingers, and cover with the remaining cream.
- 5
Finish the dessert with a dusting of unsweetened cocoa powder. Refrigerate until ready to serve. Best enjoyed within 2 days.
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