Iron Chef VJ (sorta)

[Nessa 23]

what is marsala wine?

[Nessa 23]

is it like the name of the wine, or is it a type of wine like chardonnay or riesling?

[churipu 4]

what is marsala wine?

It originates from Sicily. It is considered a fortified wine and it is supposed to be kinda similar to Sherry. It has like a golden-brown color and it has a very unique taste, kinda "nutty"and sweet. They cook a lot with it in Italian restaurants in America (chicken Marsala just to mention one dish) so I assume it can be easily found here as well. MD where I live is a dry area (no type of alcohol sold in the regular grocery stores) so I would have to go look at a liquor store to find it.

is it like the name of the wine, or is it a type of wine like chardonnay or riesling?

It's the name of the wine, we simply call it "Marsala" in Italy. I googled it and I found it sold all over the Internet so it's gotta be in stores as well.

[Nessa 23]

ill look n see if i can find

[churipu 4]

ill look n see if i can find

Good luck, hopefully you won't have probs finding it!

[Nessa 23]

im sure i wont. But I'll only buy it if I can find mascarpone cheese, cuz the wine i could sub for something else but the cheese i doubt i could.

[churipu 4]

im sure i wont. But I'll only buy it if I can find mascarpone cheese, cuz the wine i could sub for something else but the cheese i doubt i could.

That I litterally see in every grocery store, you shouldn't have probs with that at all. It is usually in a round shaped box and the brand I find more frequently is "Bel gioioso"(which is actually authentic). Here they put it near all the other so-called foreign cheeses from Italy, Germany, Denmark etc.

Hey, if you find everything I need to have a piece...now I am craving tiramisu' like crazy

Edited April 23, 2008 by churipu

[Ban Hammer 13,334]

hey what kind of liquor do i need for the tiramisu? i have at home wild turkey 101

you keep your dickbeaters off my wild turkey!

[Nessa 23]

ok ok, this recipe I found ask for Kahlua liqueur, is that any good?

Ingredients List:

8 large eggs yolks (or 9 smaller yolks)

½ cup Caster Sugar + 2 tbsp (Caster sugar is just fine white sugar)

1½ cups Marsala Wine - Creamy

750g Mascarpone Cheese

500ml Cream

2 cups strong Espresso Coffee

3 tbsp Kahlua (or other liqueur that you like)

2 packets Savoiardi Sponge Finger Biscuits

Cocoa

Large Lasagne Dish

Note: Cups used are metric - 250ml. The tablespoon is 15ml.

Zabaglione:

Whisk the egg yolks and ½ cup caster sugar together until pale and thick.

Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready.

Tiramisu Cream

Stir (but do not beat) the mascarpone until well blended and smooth.

Whip the cream until thick - just past the soft peak stage.

Fold together the mascarpone, whipped cream and zabaglione one at a time (for example, add zabaglione to the mascarpone, and then add the cream to that mix).

A variation on this recipe keeps each of the three ingredients above separate and layers them up individually on top of the dipped biscuits. Try it both ways!

Dipping Mixture

Mix together the coffee, 2 tbsp of caster sugar, 1 cup of Marsala wine and 3 tbsp of Kahlua. Make sure the sugar is completely dissolved.

Assembly

Dip Savoiardi sponge finger biscuits into the cooled dipping mixture until they are moist but not sodden and line the bottom of the dish with them. The time varies due to variation in the sponge fingers.

Layer half of the Tiramisu Cream over the top of the biscuits.

Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream. Bang the dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover and chill overnight.

Just before serving dust liberally with cocoa. If you want to be more lavish some grated chocolate is nice too.

[Sister Fracas 5]

hey what kind of liquor do i need for the tiramisu? i have at home wild turkey 101

you keep your dickbeaters off my wild turkey!

that sounds like some sort of personal problem....

[Nessa 23]

lol yeah the bottle's been sitting there for months, I'm afraid the wild turkey will expire and go to waste

[Ban Hammer 13,334]

hey what kind of liquor do i need for the tiramisu? i have at home wild turkey 101

you keep your dickbeaters off my wild turkey!

that sounds like some sort of personal problem....

remember my cookie jar avatar? the cookie jar is really my wild turkey bottle

lol yeah the bottle's been sitting there for months, I'm afraid the wild turkey will expire and go to waste

lame excuse........

[Nessa 23]

[churipu 4]

Nessa, that looks slightly different than how we make it in Italy but it still could be good. I thought maybe (maybe not )you would like to have the classic Tiramisu recipe from Italy, so I just translated it from my "silver spoon" book (we consider it the bible of Italian cuisine). Sorry I only have it in metric, but I think in Brazil you guys use metric as well, don't you?

Ingredients:

500 g mascarpone,

80 g sugar,

4 eggs,

250 g savoiardi,

1 cup of strong espresso coffee

1 glass of Marsala,

bitter cocoa powder

shredded dark chocolate.

Preparation:

Whisk the egg yolks and sugar together until it becomes a white and foamy mixture

With a wooden spoon work the mascarpone until it becomes a smooth creamy texture with no lumps.

Add the mascarpone to the egg and sugar mixture, blending well.

Whisk the egg whites until stiff wsawith a pinch of salt and delicately add to the egg and mascarpone cream.

Mix Marsala with coffee at room temperature.

Add 2 tbsp of water. Quickly immerge the savoiardi in the obtained mixture: the cookies willhave to be well imbues but not completely soaked.

Cover the bottom of aplastic pan with a layer of savoiardi.

Then layer the mascarpone on top of them, levelling it off with a paddle.

Repeat with a second layer of cookies, making sure to set some aside to decorate.

Edited April 24, 2008 by churipu

[Nessa 23]

whats savoiardi?