Australia Overnight

Australia Overnight's Tennis Correspondent:  Guido Hatzis

Australia Overnight with Tony McManus - Friday 19 April, 2024

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 by
John Portelli with Martha Gardner.
INGREDIENTS
3 egg yolks
3 egg whites
250g mascarpone cheese
250g savoiardi biscuits (sponge fingers) or pavesini
3 level teaspoons caster sugar
2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini)
½ cup Marsala, dry or semi-day
The equivalent of about 12 espresso cups of percolated coffee
Cocoa powder
Serving dish about 10cm deep &amp; 20cm diameter

METHOD
Percolate 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 &amp; Marsala very quickly for about 3 seconds and allow
the coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover the
biscuits with half the egg &amp; 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!

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 by John Portelli with Martha Gardner. INGREDIENTS 3 egg yolks 3 egg whites 250g mascarpone cheese 250g savoiardi biscuits (sponge fingers) or pavesini 3 level teaspoons caster sugar 2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini) ½ cup Marsala, dry or semi-day The equivalent of about 12 espresso cups of percolated coffee Cocoa powder Serving dish about 10cm deep &amp;amp; 20cm diameter
METHOD Percolate 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 &amp;amp; Marsala very quickly for about 3 seconds and allow the coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover the biscuits with half the egg &amp;amp; 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!

Wine and Dine with John Portelli

Rod Smith joined Tony McManus for the US Report.

Rod Smith joined Tony McManus for the US Report.

Australia Overnight's Tennis Correspondent: Guido Hatzis

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