Tiramisu (Balducci's) Nina Balducci

While some cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.

Ingredients

• 24 Italian ladyfingers (see note)
• 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 Information

  • Nutritional analysis per serving (10 servings)

    462 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 10 grams protein; 219 milligrams cholesterol; 255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Dip 12 ladyfingers quickly in espresso. Arrange on flat serving platter in a row.
2. Mix yolks with sugar until pale. Add mascarpone, liqueurs and extract and stir to mix thoroughly.
3. Beat whites until stiff but not dry. Fold whites into mascarpone mixture.
4. Spread half of mascarpone mixture on top of ladyfingers. Sprinkle with half of the chopped chocolate.
5. Dip remaining ladyfingers in remaining espresso. Repeat layering with ladyfingers and remaining mascarpone mixture. Sprinkle with remaining chocolate.
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).

• Italian ladyfingers, which are drier and larger than the American version, are preferable. They are available at many Italian specialty markets. If American ladyfingers are substituted, you will need about one-fourth more of them, and they should be toasted at 375 degrees for about 15 minutes to dry them out.