Dessert
Petite Reduction Tiramisu
Foppiano Vineyards
12707 Old Redwood Hwy
Healdsburg , CA 95448
foppiano.com
- RECIPE YEAR: 2013
- RECIPE BY: Tim Vallery, Peloton Catering
- YIELD: Serves 12
- PAIRS WELL WITH: Foppiano Russian River Valley Petite Sirah
Tiramisu is a time-honored, no-bake Italian dessert. Many recipes calls for spongy ladyfingers cookies, yet for this one, chef Tim Vallery uses savoiardi, which are crisper, more biscotti-like versions of ladyfingers. You'll find them in Italian markets and gourmet grocery stores. Use pasteurized eggs if you are concerned about using raw eggs.
Ingredients:
- 3 cups Petite Sirah
- 3 1/4 cups Marsala wine
- 12 egg yolks
- 1 cup sugar
- 3 pounds mascarpone cheese
- 5 gelatin sheets, bloomed according to package instructions
- 1 cup heavy cream, whipped to soft peaks
- 1 cup freshly brewed strong coffee
- 60 savoiardi biscuits, plus more as needed
- Cocoa powder for dusting
Directions:
In a stainless steel-lined pot, bring the Petite Sirah to a simmer, then simmer until reduced to 1/4 cup. Set aside. Wipe the pot clean, pour in 3 cups of the Marsala wine and bring to a simmer, then simmer until reduced to 1 cup. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the egg yolks and 1/2 cup of the sugar and beat until the mixture is light in color and fluffy. On low speed, slowly incorporate the reduced Petite Sirah and the remaining 1/4 cup (the unreduced) Marsala. Reserve the mixture, called a sabayon. In the electric mixer, combine the remaining 1/2 cup sugar, the mascarpone and 1/2 cup of the reduced Marsala and beat until light and fluffy. With the mixer running slowly, incorporate the bloomed gelatin. You now have about 15 minutes to work with this mousse before it will start to set up. In a large bowl, fold the sabayon and whipped cream together, then fold this mixture into the mascarpone mixture. In a bowl, combine the coffee and the remaining 1/2 cup reduced Marsala. Dip the savoiardi into the coffee mixture and place them in two 9-by-13-inch dishes. Layer some mousse over the savoiardi. Repeat the layering, placing the savoiardi in a different direction for each layer, finishing with the mousse as the top layer. Refrigerate the tiramisu for at least 4 hours. Dust the top with cocoa powder and serve.
