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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. | 2. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. | 3. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. | 4. Add the mascarpone, the liquors, and the extract, and stir gently. | 5. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ladyfinger	24		Toasted	-	-	-	-
espresso coffee	2	cups	Cooled	-	-	-	-
egg	6		Separated	429.0	2.16	37.68	28.53
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
mascarpone	1			-	-	-	-
marsala wine	2	tablespoons		-	-	-	-
triple sec	2	tablespoons		-	-	-	-
brandy	2	tablespoons		-	-	-	-
orange extract	2	tablespoons		-	-	-	-
chocolate	8	ounces	bittersweet Chopped	131.5416	21.4776	4.672	3.2659

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.