Source:

Balducci's in New York City (Ron's Recipe Database)

Serves/Makes:6 servings

Ingredients

• 24 Ladyfingers, toasted in a 375 degree oven 15 minutes
• 2 cups (475 ml) Espresso coffee, cooled
• 6 Eggs, separated
• 6 tbsp (90 ml) Sugar
• 1 pound Mascarpone
• 2 tbsp (30 ml) Marsala wine
• 2 tbsp (30 ml) Triple Sec
• 2 tbsp (30 ml) Brandy
• 2 tbsp (30 ml) Orange extract
• 8 ounces Bittersweet chocolate, finely chopped

Preparation

• Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso.
• Put half of the soaked ladyfingers in one layer in a rectangular serving dish.
• While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color.
• Add the mascarpone, the liquors, and the extract, and stir gently.
• In a separate bowl, beat the egg whites with a wire whisk until they are stiff.
• Gently fold the whites into the mascarpone mixture.
• Use half of this mixture to make a layer of top of the ladyfingers in the serving dish.
• Sprinkle with half of the chopped chocolate.
• Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture and chocolate.
• Cover with foil and refrigerate for at least 1 hour before serving.

Comments

Ron's Recipe Database (ronamit@netvision.net.il)