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Drinks & liquids · Wines

Marsala wine

Fortified Sicilian wine, dry or sweet, used in zabaglione, tiramisù, cannoli shells and pan sauces.

Also called: Marsala, dry Marsala, sweet Marsala, Marsala superiore

Around the world: vino Marsala (it)

2 recipes with it

What it is

Marsala is a fortified wine from western Sicily, made by adding grape spirit to wine and ageing it, often in a solera system. It ranges from dry (secco) to sweet (dolce) and from golden to amber. Dry Marsala is used in savoury sauces such as chicken or veal Marsala; sweeter styles go into zabaglione and desserts.

How it’s used

  • Zabaglione
  • Cannoli shell dough
  • Veal and chicken Marsala
  • Soaking sponge for trifles and tiramisù

Characteristics

Taste
Nutty, raisiny and caramel-like, with gentle sweetness.
Sold as
liquid
Cooking uses
Commonly cooked
Common in
Italian

Storage

Cool, dry and dark. Once opened, keeps well for several months stoppered in a cool place.

Diet, allergens and safety

Contains Sulphites.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains alcohol and sulphites.

Nutrition per 100 g

Energy
160 kcal
Protein
0.2 g
Carbohydrate
13.69 g
Fat
0 g
Fibre
0 g
Sugars
7.78 g

USDA FoodData Central: Alcoholic beverage, wine, dessert, sweet (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Port wine — Tawny port is the closest swap in desserts.
  • Dry white wine — Dry white wine with a teaspoon of sugar per 50 ml, for zabaglione.

Related ingredients

Recipes with marsala wine