Tiramisu Balduccis Nina Balducci Recipes

NINA BALDUCCI

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).

TIRAMISU - BALDUCCI'S IN NEW YORK CITY

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.

TIRAMISU (BALDUCCI'S) NINA BALDUCCI

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).