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Tiramisu Mascarpone Fondue Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Heavenly Tiramisu
Prep time:
Cook time:
Total time:
Serves: 6
The world has fallen in love with Tiramisu — the Venetian dessert of ladyfingers, espresso, and MASCARPONE cheese. This is a sweet cheese fondue for dipping crisp Italian LADYFINGERS (savoiardi) and summer fruit like juicy strawberries and/or peaches. There are a couple of things to watch out for in this recipe. First, use sweet, not dry, Marsala wine — the dry is used only for savory dishes, and this is a dessert. Also, be sure not to overcook the mixture once the egg yolks have been added, or the yolks will curdle. An instant-read thermometer will help gauge the right temperature. Makes 4-6 servings.
  • BOILING WATER, 1 tablespoon
  • MASCARPONE CHEESE, 1 (17-ounce) container
  • SWEET MARSALA WINE, 2 tablespoons
  • CORNSTARCH, 2 teaspoons
  • EGG YOLKS, 3 large, at room temperature
  • BITTERSWEET CHOCOLATE, finely chopped, for serving
  1. In a small bowl, dissolve the espresso powder in the boiling water.
  2. In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners’ sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
  3. In a medium bowl, whisk the egg yolks to combine.
  4. Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
  5. Whisk the egg yolk mixture into the mascarpone mixture.
  6. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.
  7. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
  8. Place the chopped chocolate in small, individual bowls.
  9. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.


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