Nina Balducci
Published March 5, 1985
- Total Time
- 30 minutes, plus refrigeration
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Ingredients
24 Italian ladyfingers (see note with Il Cantinori recipe for tiramis u)
1 ½ 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
Nutritional analysis per serving (10 to 12 servings)
32 grams carbs; 167 milligrams cholesterol; 367 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 1 gram fiber; 188 milligrams sodium; 8 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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).
Private Notes