Tiramisu Balduccis Nina Balducci Recipes

Steps:

• Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves.
• Beat the mascarpone in a bowl to loosen it up, then set aside.
• Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture.
• Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone.
• Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.

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).

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).

Steps:

• 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.