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Tiramisu Pizzelle


3/4 cups butter
3 eggs
1 1/4 cups flour
3/4 cups vanilla sugar
1 tsp. baking powder
2 tsp. espresso powder
1 8 oz. container marscapone
1/2 pt. whipping cream
1/2 cup baker's sugar
1/2 cup marsala wine
1/4 cup brandy
1 tsp. vanilla extract
zest of 1 lemon
unsweetened chocolate for garnish


For pizzelles:
Melt butter, set aside allow to cool. Beat eggs and sugar until pale yellow and ribbony.
Sift flour and combine with other dry ingredients (baking powder, espresso powder).
Add butter to eggs/sugar. Slowly add dry ingredients to egg mixture--careful not to over mix. Cover dough and refridgerate for about 15 minutes.

For filling:
Place marscappone in mixing bowl and beat at slow speed to cream.
Add sugar-mix well. Add marsala, brandy and vanilla extract.
In seperate bowl whip cream until stiff peaks are formed. Fold into marscapone mixture. Store in refridgerator.
Cook pizzelles at medium setting.
Remove pizzelles and wrap around dowel to form tube shape.
Place inverted on cooling rack ot preserve shape.
Place filling in plastic storage bag and snip off corner to pipe into pizzelle.
Dust filled pizzelles with unsweetended chocolate.
For best results fill pizzelles just prior to serving.

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20 - 25

Nutritional Information
Per Serving

no nutrition information available

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