Nina Balducci

Name: Nina Balducci
Total time: 30 min
Yield: 10 to 12 servings
Cuisine: italian
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

Recipe from Giuliano Bugialli

Adapted by Marian Burros

Total Time: 30 minutes, plus refrigeration
Rating: 4(9)
Comments: Read comments

Featured in: WHAT'S TIRAMISU? WELL, IT DEPENDS...

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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

Ingredient Substitution Guide

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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).