Nina Balducci

• 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

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

italian ladyfingers, espresso, eggs, sugar, mascarpone, marsala, orange extract, bittersweet chocolate

Taken from cooking.nytimes.com/recipes/9987 (may not work)