Tiramisu (Balducci's) Nina Balducci
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 24Italian ladyfingers (see note)
- 1½cups espresso, cooled
- 6eggs, separated
- 3tablespoons sugar
- 1pound mascarpone
- 2tablespoons each Marsala, triple sec and brandy
- 1teaspoon orange extract
- 8ounces bittersweet chocolate, chopped
Nutritional analysis per serving (12 servings)
367 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 8 grams protein; 188 milligrams sodium
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).
- 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.
Private Notes
Comments
I straddled this version and the one in the linked article for Il Cantinori. The diffs are that I dn add egg whites but did dial up the booze (rum, orange liqueur) and chocolate. I dn have or use orange extract. The espresso gives a very strong coffee flavor. Next time, I might dial this down by adding a little hot water to espresso. Really easy dessert to make but looks and tastes great. Half recipe using .5 lb marscarpone makes enough for 6 servings.
Not a rating, but a comment that I put metal bowl and mixers in my freezer beforehand whenever I whip up heavy cream. I think it helps; I’ve been doing so long I don’t remember what it was like when I didn’t (if I ever did)!
Thought I was halving the recipe, but I somehow ended up with enough zabaglione to demand the second layer of ladyfingers. Magic mascarpone math? Used just a tablespoon of Grand Marnier (childproofing!) and just a bit of chopped orange-tinged dark chocolate in the middle layer; to me the chocolate was one flavor too may. Used a small sieve to dust cocoa powder across the top.
The aftertaste of egg white comes in too strong for me. Ill try to sweeten the egg whites and substitute some with whipped cream. I only found orange flavor, not oranges extract. I’ll add less of this next time for a more subtle hint of orange. I’ve never had orange flavored tiramisu before but the brightness helps to lift what could be a heavy cream cheese dessert.
Can someone please tell me what size baking dish I should use for this? Using a platter sounds like a mess. I've never made it before, and I can't guess on the size of the dish. I saw a different recipe calling for an 8 x 8 dish. Would that work?
Ive tried so many tiramisu recipes but this is my favorite! It's a beautifully balanced recipe. I make tiramisu for Christmas, always hoping for leftovers for boxing day breakfast, but usually disappointed ;)