Nina Balducci Recipes

TIRAMISU (BALDUCCI'S) NINA BALDUCCI

Tiramisu (Balducci's) Nina Balducci image

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

Provided by Marian Burros

Categories dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

24 Italian ladyfingers (see note)
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

Steps:

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

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 12 grams, Sodium 208 milligrams, Sugar 16 grams, TransFat 0 grams

NINA BALDUCCI

Nina Balducci image

Provided by Marian Burros

Categories dessert

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 8

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

Steps:

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

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