Tokaj Aszú
Photo credit: Furmint Photo

Tokaj Aszú is one of the most excellent and well-known natural, noble sweet wines in the world. Thanks to its unforgettable flavour, the special dessert wine impressed several emperors in the past, including King Louis XIV who called it the “wine of kings”. In order to experience this feeling, come along and enjoy the unforgettable tastes of the Hungarian Aszú with some special recipes. 😉

Chicken breast with Aszú sauce
Chicken breast Tokaj Aszú


  • 3-4 boneless chicken breast
  • 1 leek
  • 1-2 dl Tokaj Aszú
  • 3 tablespoons sugar
  • 3 dl cooking cream
  • Salt
  • Pepper
  • Ground tarragon
  • 1 bunch white grapes
  • 1 bunch red grapes
  • 3-4 spoons olive oil


Sprinkle salt and pepper on the chicken breast fillet. Heat the oil and fry the chicken breasts, then take it out and set it aside. Fry the chopped leeks in the oil. Put the washed grapes into it, steam it and flavour it with tarragon. Pour 1-2 dl of Aszú to taste and evaporate the alcohol. According to, the aroma of the Aszú will be taken over by the grapes. Finally, thicken with cream and a little sugar. Reheat the chicken breasts and serve with rice or potato croquettes.

Chicken liver cream with Tokaj Aszú
Chicken liver cream with Tokaj Aszú


  • 2 teaspoons oil (or lard)
  • 1 onion
  • 50 dkg chicken liver
  • 1 dl Tokaji aszú
  • 1 pinch dried marjoram
  • 1 pinch ground black pepper
  • 1 pinch salt
  • 5 dkg butter
  • 3 dkg raisins
  • Baguette
  • Bell peppers


Heat the oil or melt the fat in a large skillet and simmer the cleaned, chopped onions. Then wash the chicken liver, peel it, cut it into pieces and place it in the pan. Roll over the fat to get a crust and then pour it with the aszú. Evaporate the wine over a high flame and fry the liver until the middle is completely roasted. Meanwhile, flavour it with marjoram and pepper, and sprinkle salt on it. Blender the lukewarm liver with the butter until it becomes creamy. Put in a tightly closed bottle, sprinkle the top with the raisins. Serve on baguette slices, sprinkled with bell pepper cubes.

Tiramisu with Tokaj Aszú
Tiramisu (2)
Photo: Pixabay


  • 40 baby sponges
  • 20 dkg mascarpone
  • 5 eggs
  • 15 spoons sugar
  • 1 dl Tokaj Aszú
  • 2 dl cream
  • 1 spoon cocoa
  • 3 dl black coffee


Mix the egg yolks with 10 tablespoons of sugar until foamy, then pour half a dl of aszú into it little by little, and add the mascarpone. Then beat the egg whites and the cream in a separate bowl with 5 tablespoons of sugar, and mix the mascarpone cream with the egg whites and the whipped cream. Pour the remaining aszú into the coffee, dip it in the sponge cakes, and layer down with the cream. Put it in the fridge for the night. When serving, sprinkle some cocoa on the top.

Pancake in Tokaj style
Pancake in Tokaj style


For the pancakes:

  • 20 dkg flour
  • 2 eggs
  • 2 dl milk
  • 2 dl soda water
  • 1 tablespoon oil
  • 2 dkg sugar
  • pinch salt

For the filling:

  • 10 dkg dark chocolate
  • 3 egg yolks
  • 1 dkg flour
  • 5 dkg sugar
  • 5 dl milk
  • 1 vanilla stick
  • 1 dl Tokaji aszú
  • 5 dkg raisins
  • 1 dl cream


Beat the eggs in a deep bowl. Add the cold milk, the sugar and a little salt into it and mix it until it becomes smooth. Stir in the flour little by little, making sure that the dough does not clump. Then, add the soda water as well. Let the dough rest for half an hour and then fry the pancakes in the usual way. To the filling, mix the sugar, egg yolk and flour, add the boiled milk with the melted chocolate and vanilla, and then cook the mixture until it becomes until creamy. When thick enough, add the aszú and raisins and then bring to a boil once more with these ingredients. When it has cooled down a bit, add the cream. Serve the pancakes stuffed with the filling. Enjoy! 😉

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  1. Ok, but I’m sure you can do better than tired old tiramisu and everyday palacsinta. Come on. There are much more enticing desserts out there which could take advantage of some excellently sweet Tokaj aszú.

  2. Maybe try fresh figs over baked brie with reduced Tokaj syrup and lightly salted crisp bread triangles or Anjou pears steeped in Tokaj with toasted buttered walnuts accompanied by vanilla custard ice cream.

  3. Chicken breast with Aszú sauce
    This is basically a copy of Chicken Véronique (Supremes de Volaille Véronique, for sticklers for accuracy) apart from the use of Tokai Azszu instead of dry white wine and the Hungarian knack of making food more fattening than necessary, in this case by adding the totally superfluous sugar. Why add sugar to a recipe that uses sweet wine?

  4. Totally agree with Paulus above. The article could have been better researched. Food articles should be written by those who know food. Maybe just not well thought out. Apologies if so. If possible, post a new Tokaj recipe article with recipes that will entice.

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