Tiramisu with Port Wine
This is my take on tiramisu — familiar, comforting, but with a subtle twist.
The richness of mascarpone, the bitterness of espresso, and a quiet warmth from Port wine that deepens the flavor without overpowering it. Soft, airy, and unapologetically indulgent, this is the kind of dessert meant to be made ahead, shared slowly, and enjoyed without rushing.
Ingredients
400 g ladyfingers
6 eggs, separated
120 g sugar
500 g mascarpone
1 cup espresso
1 cup boiling water
1 shot Port wine 🍷
Unsweetened cocoa powder
Method
Whisk the egg yolks with half of the sugar until pale, thick, and creamy.
Add the mascarpone to the yolk mixture and mix until completely smooth.
In a separate bowl, whip the egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg whites into the mascarpone cream, keeping the mixture light and airy.
Mix the espresso, boiling water, and Port wine. Let cool slightly.
Quickly dip the ladyfingers into the coffee mixture and arrange them in a single layer.
Spread a layer of cream over the soaked ladyfingers.
Repeat with another layer of ladyfingers and finish with cream.
Dust generously with unsweetened cocoa powder.
Chill & Serve
Refrigerate for at least 4 hours — overnight is even better.
Serve cold, with clean slices and a soft cocoa finish.
Notes
Dip the ladyfingers briefly — they should absorb the coffee without becoming soggy.
The Port wine adds warmth and depth rather than sweetness.
Like all good tiramisu, this one improves with time.
Creamy, delicate, and quietly bold 🤍
