Recipes with marsala wine

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Smoky pumpkin soup built on bacon fat and beef stock, finished with Marsala wine and crisp bacon. A savory, deeply autumnal bowl that skips the cream and leans on real depth.

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Tender chicken breast pieces and sliced mushrooms in a lovely Marsala wine sauce. Great over pasta or with risotto.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

Tiramisu from scratch: Italian sponge soaked in espresso-brandy syrup, layered with a silky Marsala zabaglione mascarpone cream, and dusted with cinnamon and coffee. A refined take on the classic.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Chocolate tiramisu layers espresso-soaked ladyfingers with mascarpone cream spiked with Marsala, Triple Sec, and brandy, then folds in bittersweet chocolate between every layer. A grown-up Italian no-bake dessert that chills in just one hour.

Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.