The Marsala in the Kitchen
Marsala wine has a close relationship with Italian gastronomy, as it is widely used to prepare traditional dishes.
The winery can provide several references used to prepare sweet and salty courses
Marsala Secco (dry), Marsala Dolce (sweet) and Cremovo
INGREDIENTS FOR 4 PEOPLE
500 g of mascarpone
100 g of sugar
24 savoiardi bisquits
7 spoons of coffee
4 spoons of Marsala
2 spoons of bitter choccolate powder
• Mix coffee with Marsala, add a spoonful of sugar and keep the mixture aside.
• In a bowl, beat the mascarpone cheese until it becomes creamy.
• In another bowl, beat the yolks with the remaining sugar until you get a dense, foamy compound. At this point, incorporate the mascarpone cheese in the compound, little by little, mixing well; then put it in the fridge.
• In the meantime, with an electric tweezer, whip the yalks with a pinch of salt. As soon as they are firm, delicately join them to egg and mascarpone.
• Place a first layer of 12 Savoiardi on a serving plate; wet them with half the coffee and cover with half of the cream.
• Form another layer of cookies, wet them with the remaining coffee and pour the rest of the cream.
• Sprinkle the cake with powdered cocoa and place in the fridge for at least one hour.