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

Serves/Makes:6 servings

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

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