1w ago
Wine and Dine with John Portelli
John Portelli, Co-Director of Enoteca Sileno, joined Tony McManus, to talk food and wine with an Italian flavour.
Also, as a bonus, check out John's Tiramisu recipe below.
TIRAMISU’ (give me a pep up!)This was presented in the 3AW caravan in the old Exhibition Buildings in the midd-1970s byJohn Portelli with Martha Gardner.INGREDIENTS3 egg yolks3 egg whites250g mascarpone cheese250g savoiardi biscuits (sponge fingers) or pavesini3 level teaspoons caster sugar2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini)½ cup Marsala, dry or semi-dayThe equivalent of about 12 espresso cups of percolated coffeeCocoa powderServing dish about 10cm deep & 20cm diameter
METHODPercolate the coffee.Beat egg yolks very well with the caster sugar.Blend mascarpone cheese with Amaretto liqueur with a spoon.Beet egg whites until fluffy.Gently amalgamate all three well and place in the fridge for 10 minutes.Mix cold coffee and Marsala together, no sugar required.Dip the savoiardi biscuits into the coffee & Marsala very quickly for about 3 seconds and allowthe coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover thebiscuits with half the egg & Mascarpone mixture.Add another row of the soaked savoiardi biscuits criss-corssing the previous row of biscuits.Finishing with the remaining egg and mascarpone mixture as the last layer.Refrigerate for 6 hours.Sprinkle with cocoa powder before serving.Buon appetito!See omnystudio.com/listener for privacy information.
