Help

[Coulby]

I was wondering whether anybody here can help me with a query I have about the wine used in Tiramasu. I think they call it Masala or something similar to that.
Is this a real wine and can you buy it from the store as a drink? Or is is just a wine used for recipes?
I know I must sound dumb, but what the heck!! If you don't know an answer to a question - find an expert and ask them!!!

[winedope1]

dear Coulby- welcome to the Board! the only spirits I have ever found used in Tiramisu are Cognac or brandy. I have never seen Marsala wine used in this dessert. Good luck if you are trying to make it ! WD

[Thomas]

I too have not heard of Marsala being introduced into the recipe for tiramisu. But a good Marsala, which is virtually impossible to find outside of Sicily, might pair with tiramisu.

Marsala is an old recipe for dessert wine produced in Sicily. If my memory is clear, which it usually isn't, Marsala is fortified with brandy.

[Coulby]

Thank you very much for your help - I too didn't know that it was used in it. But I bought two small servings of it, pre packed from a supermarket a few weeks back and it was listed in the ingredients. The wine had such a pleasant taste that I would have liked to try it without the dessert.

[wondersofwine]

You should be able to find Marsala in a wine shop or grocery store (if grocery stores are allowed to sell wine in England). However, Foodie who is more knowledgable about Italian wines than I, indicates that the marsala found elsewhere is not as good as that found in Sicily (same with Lambrusco--better Lambrusco to be found in Italy).

[This message has been edited by wondersofwine (edited 10-10-2003).]

[Botafogo]

Tom, shame on you! Marsala is not a "recipe", it is a DOC(G?) famous for hundreds of years and is, indeed, fortified with grappa or other spirits. Anything labeled as "Marsala" that is not from the zona is NOT Marsala, just as Korbel does NOT make Champagne and Gallo does NOT make Burgundy....

He's Baaaaaaaaaaaaack, Roberto

[stevebody]

Actually, much as I hate to admit this, I used Marsala in my Tiramisu at Toscana one weekend (reduced it a lot and mixed it into the mascarpone) and people raved about the flavor. I kept it as a flavoring for the cheese but still use Brandy or Cognac for the ladyfingers. I was ready to trash the entire batch of Tiramisu but it was really kinda wonderful. It wouldn't work as a straight replacement for Brandy/Cognac but, as an added flavor, killer.