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Vintage Harbor Tiramisu

Recipe by Victoria Geib, Bellefontaine, Ohio
First place and Best of Show, Ohio Wines – Love at 1st Sip (Dessert), 2017

Baking temperature: Double Boiler Needed
Baking time: 4.5 hours to make
Yield: 1- 8x10” dish


  • 7 large egg yolks
  • 1 ½ c sugar
  • 3 c Mascarpone
  • 1 t vanilla
  • 4 ½ T water
  • 2 packets unflavored gelatin powder
  • 3 egg whites
  • 1 c heavy cream, whipped to stiff peaks
  • 2 c Vintage Harbor Reserve Dessert Wine (Wyandotte Winery)
  • 26 ladyfingers
  • 10 oz. dark chocolate Kisses, crushed in food processor
  • Sweetened cocoa powder for garnish


  • Over a double boiler, whisk egg yolks and 1 c sugar until warm to the touch
  • Transfer to a stand mixer with whip attachment, whip yolks until thick and light yellow
  • Add Mascarpone and vanilla and whip on medium high until light and well incorporated
  • Pour water over gelatin in a small bowl. Let sit for 15 minutes or until all the water has been absorbed
  • Place gelatin over double boiler until gelatin is completely dissolved
  • In another bowl, whisk together egg whites and ½ c sugar until warm to the touch
  • Transfer to a stand mixer with a whip attachment, whip whites until medium peaks and slowly add the melted gelatin. Continue mixing until stiff, glossy peaks have formed
  • Fold together the yolks mixture, meringue and whipped cream to form a custard and set aside.
  • In a shallow bowl, pour two cups of Vintage Harbor Reserve and soak one ladyfinger at a time for 3 seconds each and arrange close together in neat rows to cover the bottom of an 8x10 in. dish
  • Place a thin dusting layer of crushed Kisses, followed by a ½ in. layer of custard, then another dusting layer of crushed Kisses
  • Repeat the ladyfinger layer again as previously directed, followed by crushed Kisses and pipe custard with a star tip to reach just over the edge of the dish
  • Garnish with cocoa powder as desired
  • Chill to let set overnight or at least 4 hours
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