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Expert’s choice for the winter of 2008, just in time for the holidays - a pairing we love!
Make this pairing and experience; gather the following then set up with some friends or your romantic interest, then enjoy. Gather Imported Italian marinated olives, Italian crackers (or better
yet a fresh warm loaf of Italian hard crust bread, and a nice block of imported Italian aged Asiago Vecchio cheese, and last but not least go to the local wine store and choose a 2-5 year old
bottle of Valpolicella Superiore from the Veneto region, one that has at least 13% alcohol in content and contains about 70% Corvina grapes.
Asiago- About the cheese: Asiago Vecchio is an aged, hard, sharp cheese with a bit a bite or spice to it. True Asiago is made and imported from the Veneto region of Italy where the recipe
has changed little from its humble farmhouse beginnings. A versatile cheese that is used for grating, as an accent in dishes as well as a solid table cheese, you will really enjoy this fine
artisan cheese.
Valpolicella- About this red wine: Valpolicella Superiore is a red wine created from Corvina, Molinara, and Rondinella grapes from the Veneto region of Italy. Superiore is aged
and typically has a higher alcohol content, about 13%, the wine has a medium body, beautiful color, and fruity, taste with a velvety finish. It is best served slightly chilled at no cooler
than 56 degrees Fahrenheit. Valpolicella goes great with Asiago cheese, veal, pork, lamb, and tomato dishes as well as a great contrast with dark chocolate.
Literally translated this "pick-me up" dessert is absolutely decadent. I first learned to make this delicious dessert while visiting Italy many, many years ago. Since then it's become very popular in the states - one taste and you'll know why everyone loves our Tiramisu. I like to make this dessert the day before serving, this way all the delicious flavors blend together.
3 Fresh eggs (separated)
1 Galbani Mascarpone Cheese 500gr
1 package Savoiardi Lady Fingers 500gr
3/4 cup sugar
12 cups freshly brewed espresso
Powdered Dark European Cocoa
1 small glass liqueur of your choice (I like Kahlua, Frangelica, or Sambuca)
Separate your eggs, whip the whites, only until fluffy and stiff peaks form. Put aside. Beat the egg yolks together with sugar in a bowl until frothy. Fold in the whipped egg whites. Whip well into a smooth cream.
Place cooled coffee in a shallow pan with glass of liqueur. In another 9 x 13" baking pan (glass baking pans make a nice presentation) soak the lady fingers in coffee, turning them on both sides and line bottom of pan until covered with lady fingers. Spread a layer of cream over lady fingers and dust with cocoa. Continue this process until you reach the top of you pan. End with a layer of cream and cocoa. Refrigerate for at least two hours - preferably overnight.
Enjoy! |
