Nina Balducci

Name: Nina Balducci
Ingredients: 24 Italian ladyfingers (see note with Il Cantinori recipe for tiramis u); 1 1/2 cups espresso, cooled; 6 eggs, separated; 3 tablespoons sugar; 1 pound mascarpone; 2 tablespoons each Marsala, triple sec and brandy; 1 teaspoon orange extract; 8 ounces bittersweet chocolate, chopped

8 ingredients

12 steps

Ingredients

24 Italian ladyfingers (see note with Il Cantinori recipe for tiramis u)
1 1/2 cups espresso, cooled
6 eggs, separated
3 tablespoons sugar
1 pound mascarpone
2 tablespoons each Marsala, triple sec and brandy
1 teaspoon orange extract
8 ounces bittersweet chocolate, chopped

Directions

1

Dip 12 ladyfingers quickly in espresso.
2

Arrange on flat serving platter in a row.
3

Mix yolks with sugar until pale.
4

Add mascarpone, liqueurs and extract and stir to mix thoroughly.
5

Beat whites until stiff but not dry.
6

Fold whites into mascarpone mixture.
7

Spread half of mascarpone mixture on top of ladyfingers.
8

Sprinkle with half of the chopped chocolate.
9

Dip remaining ladyfingers in remaining espresso.
10

Repeat layering with ladyfingers and remaining mascarpone mixture.
11

Sprinkle with remaining chocolate.
12

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).