A Tiramisu recipe and a party courtesy of V. Sattui Winery

by Karen on July 19, 2009

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The folks at V. Sattui Winery got in touch to let us know about an upcoming party and to share an interesting Tiramisu recipe from Chef Gerardo Sainato.

V Sattui Winery

Next Saturday, July 25th, V. Sattui will host its 15th Annual Festa Italiana from 6:30pm – 9:30pm. For $75 per person ($65 per Cellar Club member), you’ll be treated to a whole slew of wine tasting options. Here’s just a small portion of the Futures Tasting that will be available at the event:

  • 2008 Carneros Chardonnay
  • 2008 Napa Valley Syrah
  • 2008 Crow Ridge (Russian River Valley) Zinfandel
  • 2008 Mt. Veeder Cabernet Sauvignon
  • 2008 Vittorio’s Vineyard Cabernet Sauvignon

To go along with the wine, you’ll be able to enjoy a menu consisting of antipasti, roasted wild boar, grilled tri-tip, fresh salmon, pastas, salads, tiramisu and Knickerbockers’ ‘famous’ double chocolate biscotti. Tickets are available only in advance and details can be sorted by calling 707-963-7774.

And finally, here’s a Tiramisu recipe that should keep you busy.


  • 1 ½ cups of espresso coffee, freshly brewed, room temperature
  • Madeira
  • 38 ladyfingers
  • 8 egg yolks
  • 8 tablespoons granulated sugar
  • Two 8 ounce containers mascarpone cheese
  • Cocoa



  • 8 egg yolks
  • 8 tablespoons sugar

Beat together in electric mixer for approximately 4-5 minutes or until thick & creamy. When thick & creamy, add 2 tablespoons Madeira and the 2 8 ounce containers mascarpone cheese. Gently but thoroughly mix together. Set aside.

Mix together:

  • 1 ½ cup espresso coffee
  • 1/3 cup Madeira

Line a serving dish with half of the ladyfingers. Pour half of the coffee-Madeira mixture over the ladyfingers, going slowly, so it soaks in and covers the surface. Gently smooth half of the filling mixture over the ladyfingers. Dust with cocoa.

Make another layer with the remaining ladyfingers, dipping each one in the remaining coffee-madeira mixture before placing it in the dish. Cover with the remaining filling. Dust with cocoa. Chill before serving for at least an hour.

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About the Author

has written 195 posts on The Cork Board. She's lived in the heart of the Napa Valley for nearly a decade and is a foodie with a love of photography. Follow her on Twitter @KRJ99 and visit her website.

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