Marsala in tiramisu

Rosmol

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Feb 5, 2001, 5:03:19 PM2/5/01

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Should one use dry or sweet marsala wine in a tiramisu?
Thanks

Michael Frazier

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Feb 9, 2001, 9:06:01 AM2/9/01

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One of my favorite web sites is "www.epicurious.com" you can search tiramisu
and come up with a dozen recipes.

....Michael

Victor Smith

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Feb 24, 2001, 1:02:05 AM2/24/01

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On 05 Feb 2001 22:03:19 GMT, ros...@aol.com (Rosmol) wrote:

>Should one use dry or sweet marsala wine in a tiramisu?
>Thanks

Neither, always use a mixture of sweetened, thickened, chilled
espresso & rum to soak my cakes. The recipe I use is from an
mid-eighties Food and Wine have always got great results. Victor

Beth

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Feb 25, 2001, 1:40:52 AM2/25/01

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Hi Victor,

Would you please post your recipe, I'm looking for a good tiramisu
recipe.

Thanks,

Beth

Victor Smith

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Feb 26, 2001, 2:25:40 AM2/26/01

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On Sat, 24 Feb 2001 22:40:52 -0800, Beth <hous...@pacbell.net> wrote:

>Hi Victor,
>
>Would you please post your recipe, I'm looking for a good tiramisu
>recipe.
>
>Thanks,
>
>Beth
>

Well, My full recipe is a bit involved as I use it for catering and as
a featured dessert at Scarborough Faire (a renaissance festival
outside Dallas, TX). But if you buy the Mascarpone and Savoiardi
(Italian Ladyfingers) it would save a lot of work (but you sacrifice
bragging rights and I couldn't afford to serve it!) Anyway here it is
for 24 instead of my usual 168

Tirmisu "Lift me up"

48 Savoiardi
1# bittersweet chocolate
1/4 cup water
2 cups STRONG espresso
1.5 cups sugar for coffee drench
,5 cups white rum
Dozen eggs separated
2 # Mascarpone cheese
.75 cups sugar

Dissolve 2/3 of the total sugar in the hot espresso then chill. Add
the rum when cool. Melt the chocolate in a double boiler, temper and
thin with water (better too thin then too stiff). Lay out the
Ladyfingers on parchment or waxed paper drizzle the coffee mixture on
the cakes (I use a hand sprayer to get a even drench. Just be careful
the aerated rum can get you woozy in a hurry). Use a second piece of
paper on top so you can flip the cakes. Coat with the chocolate
reserving enough to swirled on the Mascarpone maybe 1/3. Combine the
yolks and sugar. Beat the egg whites stiff. Add the sugar, yolk
mixture to the Mascarpone then fold in egg whites. Now I make up this
dish in individual parfait cups but a large glass bowl looks good as
well. Either line the bowl with soaked ladyfingers or put two in each
cup add half the Mascarpone mixture to the bowl or half fill the
parfait cup then drizzle chocolate then another layer of cheese
mixture then again the chocolate.Cover. Chill at least an hour, will
be great if done the night before, All right the next day, and starts
to separated after that. I'll have to post the cake and Mascarpone
recipe later as I'm up too late as it is.

Robin Ringo

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Mar 2, 2001, 8:25:52 PM3/2/01

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interesting concept...vin santo is used in italy...

Victor Smith

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Mar 3, 2001, 3:12:00 AM3/3/01

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I meant say " I've always use". However checking some other sources I
find cold zabaglione made with vin santo or dry marsala folded into
the mascarpone, others with no alcohol, and still others using rum or
brandy. The one I use works well for ease of assembly and that most of
its steps can be done concurrent. Victor