Nina Balducci
- Total Time
- 30 minutes, plus refrigeration
- Rating
- Notes
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Ingredients
Yield:10 to 12 servings
- 24Italian ladyfingers (see note with Il Cantinori recipe for tiramis u)
- 1½cups espresso, cooled
- 6eggs, separated
- 3tablespoons sugar
- 1pound mascarpone
- 2tablespoons each Marsala, triple sec and brandy
- 1teaspoon orange extract
- 8ounces bittersweet chocolate, chopped
Preparation
- Step 1
Dip 12 ladyfingers quickly in espresso. Arrange on flat serving platter in a row.
- Step 2
Mix yolks with sugar until pale. Add mascarpone, liqueurs and extract and stir to mix thoroughly.
- Step 3
Beat whites until stiff but not dry. Fold whites into mascarpone mixture.
- Step 4
Spread half of mascarpone mixture on top of ladyfingers. Sprinkle with half of the chopped chocolate.
- Step 5
Dip remaining ladyfingers in remaining espresso. Repeat layering with ladyfingers and remaining mascarpone mixture. Sprinkle with remaining chocolate.
- Step 6
Cover lightly with foil and refrigerate at least 1 hour or as long as overnight (but it is best to make the dish about six hours before serving).
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