Tiramisu - balducci's in new york city

Yield: 6 servings

Measure Ingredient
24 Ladyfingers, Toasted In A 375 Degree Oven 15 Min.
2 cups Espresso Coffee, Cooled
6 Eggs, Separated
6 tablespoons Sugar
1 pounds Mascarpone
2 tablespoons Marsala Wine
2 tablespoons Triple Sec
2 tablespoons Brandy
2 tablespoons 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 on 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 tin foil and refrigerate for at least 1 hour before serving.

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