Martha Bakes: Spiked Episode | PBS Food

Martha Bakes: Spiked Episode

Spiked Episode Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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With good reason, many desserts include alcohol in the list of ingredients. Learn how Martha spikes four longtime favorites for an incomparable depth of flavor: a traditional fruitcake loaded with candied fruits and nuts to share with family and friends; an easy plum-and-port crostata made with a flavorful port wine; rum raisin pie with a silken vanilla-rum custard and plump golden raisins; and tiramisu, everyone’s favorite Italian dessert.

This Week’s Recipe

Tiramisu Cake



  • 8 large eggs, separated
  • 1 pound mascarpone
  • 1 cup granulated sugar
  • 4 ounces almond biscotti
  • 1 1/2 cups brewed espresso, cooled
  • 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua
  • Ladyfingers (recipe follows)
  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Best-quality milk chocolate, chilled, for garnish
  • For the ladyfingers:
  • 6 large eggs, separated
  • 11 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • Confectioners' sugar, for dusting


  1. Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.
  2. Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
  3. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
  4. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
  5. In a large bowl, whisk together heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.
  6. For the ladyfingers: Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
  7. Heat oven to 350°. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
  8. Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.


Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Yield: 1-2 servings


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