thank you so much for your kind words! no, i have not tried substituting - the wine is there for both flavor and texture (because of the alcohol wine lowers the freezing point of the soaked lady fingers making sure they don't get too icy in the freezer). so nothing you substitute with will give you the same flavor and texture. but two options come to mind to try as substitutes to add more flavor and help with the texture
1. vanilla extract + liquor (in lesser quantities than the marsala wine) will add flavor and lower the freezing temperature of the soaking liquid.
2.for an alcohol free version - adding some vanilla bean paste instead of the wine will add flavor and reduce iciness, as it is made with sugar which has a lower freezing point than water, but they won't be as soft as the marsala wine version and will be a bit sweeter.
This was the second recipe of Paris’ that I’ve tried, and it’s really starting to feel like a ritual. Everything came out perfectly — truly a hit with everyone who tasted it. I wish I could attach a photo to show how beautiful they turned out! These recipes have been so fun to make: accessible, elegant, and even better than I could have imagined. Thank you, Paris! The ice cream was incredibly creamy, and I loved the addition of Marsala — it added such a rich, and faceted element. They held up beautifully in the freezer for at least a few weeks… only because we couldn’t stop ourselves from finishing them!
oh my goodness! thank you so much for writing this comment!! got a little emotional reading it! so thrilled you are enjoying making these recipes and that they have turned out well for you thus far. THANK YOU - for sharing and for being here!
I'm so excited to make this recipe! I know you said you prefer the store-bought ladyfinger version - why is that? I'm debating which route to take and wondering what the difference would be in final texture / taste of both versions. Thank you!
yayay! So I preferred the store bought 1. less work 2. it has more texture, you get soft bits where the coffee soaked in and then a little crispy/crunch in the center.
the ladyfinger sponge is fluffy (and for lack of a better word spongey) not at all crispy/crunchy. So using the sponge will provide a more even texture throughout, you just get a bit of fluffy-ness, softness of the coffee soak, and then the creaminess of the ice cream.
A cooking blog !!!! love it, like the movie Julie and Julia :)
This looks incredible, definitely going to make soon!
Will try, good for summer. I’d like to have tiramisu all seasons
salivating oer here
I love that it is gluten free. My family loves ice creams no matter what time of year! Can’t wait to make this! Thank you so much for sharing this.
this is crazy!! Love it! I like the way of your photography
Looks incredible! Will certainly be trying this one. I wonder if I can substitute granulated Stevia for the sugar. Will have to try that.
love your page/mood/and the fact that you write in small caps (i do it too) :)
have you tried replacing the marsala wine with something else? if so, what can i use instead ? will it still keep the same taste?
thank you so much for your kind words! no, i have not tried substituting - the wine is there for both flavor and texture (because of the alcohol wine lowers the freezing point of the soaked lady fingers making sure they don't get too icy in the freezer). so nothing you substitute with will give you the same flavor and texture. but two options come to mind to try as substitutes to add more flavor and help with the texture
1. vanilla extract + liquor (in lesser quantities than the marsala wine) will add flavor and lower the freezing temperature of the soaking liquid.
2.for an alcohol free version - adding some vanilla bean paste instead of the wine will add flavor and reduce iciness, as it is made with sugar which has a lower freezing point than water, but they won't be as soft as the marsala wine version and will be a bit sweeter.
This was the second recipe of Paris’ that I’ve tried, and it’s really starting to feel like a ritual. Everything came out perfectly — truly a hit with everyone who tasted it. I wish I could attach a photo to show how beautiful they turned out! These recipes have been so fun to make: accessible, elegant, and even better than I could have imagined. Thank you, Paris! The ice cream was incredibly creamy, and I loved the addition of Marsala — it added such a rich, and faceted element. They held up beautifully in the freezer for at least a few weeks… only because we couldn’t stop ourselves from finishing them!
oh my goodness! thank you so much for writing this comment!! got a little emotional reading it! so thrilled you are enjoying making these recipes and that they have turned out well for you thus far. THANK YOU - for sharing and for being here!
Tiramisu as an ice cream sandwich?! Yes please!!!
I'm so excited to make this recipe! I know you said you prefer the store-bought ladyfinger version - why is that? I'm debating which route to take and wondering what the difference would be in final texture / taste of both versions. Thank you!
yayay! So I preferred the store bought 1. less work 2. it has more texture, you get soft bits where the coffee soaked in and then a little crispy/crunch in the center.
the ladyfinger sponge is fluffy (and for lack of a better word spongey) not at all crispy/crunchy. So using the sponge will provide a more even texture throughout, you just get a bit of fluffy-ness, softness of the coffee soak, and then the creaminess of the ice cream.
It just depends what you're optimizing for!
Amazing! I think I'll go for the less work and more texture option - thank you so much!