Tiramisu Arborio Soup with Mascarpone Cream

Tiramisu Arborio Soup with Mascarpone Cream

By: Linda Bonwill - World Class Cooking

This is a recipe is a cross between Tiramisu and rice pudding but in the form of a soupy chocolate dessert. Serve it warm, and watch the cream melt and dissipate between the layers of rice. You can also serve it cold. It will be delicious and refreshing on warm days. The raspberries will make this dessert pop.

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  • 1 cup dark roast coffee or espresso, brewed (I use Door County Coffee)
  • 4 cups milk (I use Chocolate Vanilla) unsweetened
  • 1 cup arborio rice
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 TBSP marsala wine, optional
  • 1 cinnamon stick
  • 8oz mascarpone cheese
  • 1 tsp vanilla extract
  • 1 large egg yolk

Whipping Cream Ingredients:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla, clear
  • 8oz mascarpone cheese
  • raspberries for garnish


  1. Stir the coffee, milk, rice, cream, sugar, wine, and cinnamon in a medium size pan. Bring the pot to a boil, then reduce to medium/high heat. Cook for 15-20 or until the rice is done. Taste and season with salt. Remove from the burner.
  2. Mix the cheese, vanilla, and egg yolk in a medium bowl. Ladle some of the hot liquid into the mixing bowl, and stir. Keep adding ladles of the hot liquid until the egg mixture is warm. (This step is called tempering and is essential to prevent curdling).
  3. Add all the contents to the pot. Heat on low and stir until desired thickness.
  4. Whip the heavy cream with an electric mixer until the cream stiffens and becomes thick. Add the sugar, vanilla, and mascarpone cheese. Mix until the cream is fully incorporated. Serve the warm dessert soup with a dollop or two of cream. Garnish with fresh raspberries.

NOTE: I use Swerve sugar as a substitute for granulated sugar.