Sunday, 15 July 2012

Tiramisu (Marsala Pudding)

We grew up calling this one "Saviardi pudding" or "Marsala pudding", which was testament to the prime ingredients used in this variation of Tiramisu.  It is my favorite dessert dish of all time and definitely the easiest to prepare and to obtain satisfaction from your friends.


- 1 large packet of Saviardi biscuits (enough to make 2 layers of your dish)
- 2 cups of Marsala liqueur
- 125g butter
- 1/3 cup of sugar
- 4 egg yolks
- 3 heaped teaspoons of coffee
- 3 teaspoons of sugar

For the topping
- 1 cup of whipping cream
- chocolate to grate on top (optional)


In the baking dish of your choice lay the biscuits flat in a layer (orientation doesn't matter just so the surface area is covered).  With one finger in the end of the Marsala bottle, sprinkle a fair amount of Marsala, maybe a cup evenly over the biscuits.  Repeat for another layer.

Biscuits with the butter mixture

In a large mixing bowl cream the butter and the 1/3 cup sugar and then add one egg at a time beating constantly on low-medium speed.  Combine the coffee and 3 teaspoons of sugar with a cup of water and then heat in the microwave till hot and all coffee and sugar is dissolved.  Pour this into the butter mixture and combine the liquid contents.  Pour the contents over the biscuits like the pic on the right.

Cover the dish with Glad Cling Wrap and place in the fridge overnight.

The next day prior to serving whip the cream and layer on top of the biscuits (which have now soaked all the butter mixture and liqueur).

Top with grated chocolate if desired. 

Final tiramisu
One yardstick of whether there is enough liqueur added is that you should see the liquid in the bottom of the dish after removing a slice of tiramisu, moreso than the on the left here.

This one will definitely have you tempted for a second helping.



  1. Is Marsala = Kahlua? And your recipe doesn't use mascarpone at all...This makes an affordable version of Tiramisu...I shall try it some time ;)

  2. Yup no mascarpone in this one. That's another difference between this recipe and most of the locally available versions.

    The other is the use of the alcohol. Marsala is more like a wine and a bit sweet, whereas Kahlua is an out-and-out liqueur with a creamy base.