More about tiramisù...
This famous layered dessert was invented in the Veneto in 1970. Sponge fingers are drenched in cold espresso flavoured with marsala wine and layered in a mould with whipped mascarpone cream. This sweet dish is chilled, then dusted with cocoa powder before serving.
Did you know: Tiramisù or Tirami su means ‘pick-me-up’.
More about mascarpone…
This soft cream cheese originated in Lombardy and was being made as far back as the Middle Ages. First, the cream is denatured, or separated. Curds are produced by adding a type of acid to the cream, after which they are strained from the whey. Mascarpone contains 80% FDM, or fat in dry matter (classed as triple cream).
More about marsala…
This wine is produced in the province of Trappani (Italy). Although by the 1990s it was only being used as a cooking wine, innovative producers have set new standards for modern Marsala. It comes in three different colours: Oro (golden), Ambra (amber) and Rubino (ruby red). Each colour has a sweet and a dry version (Vergine). Top-quality Marsala is barrel-aged for 2 to 10 years or longer. It’s enjoyed as an aperitif or a dessert wine.
Tiramisù is perfect with...
Sweet dishes and desserts:
- Marinated cherries
- Apricot crêpes
Marsala Vergine is barrel-aged for at least 5 years. It can be drunk as a table wine, with tuna or pasta con le sarde.