RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	107.9698
Energy (kCal)	1291.1266
Carbohydrates (g)	64.9002
Total fats (g)	63.4051
Fatty acids, total saturated 20:0 (g)	0.0272
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4839
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.6080
Fatty acids, total saturated 4:0 (g)	1.2996
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.3172
Tocopherol, beta (mg)	0.0425
Lactose (g)	0.0595
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.7162
Tocopherol, delta (mg)	0.0510
Arginine (g)	1.1490
Proline (g)	0.8916
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1530
Adjusted Protein (g)	0.0000
Cystine (g)	0.2742
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	125.9046
Copper, Cu (mg)	1.6301
Maltose (g)	0.0595
Zinc, Zn (mg)	7.5532
Total lipid (fat) (g)	63.4051
Vitamin K (phylloquinone) (g)	4.5583
Cholesterol (mg)	1282.1172
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0077
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	200.3562
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2894.6344
Energy (kcal)	1291.1266
Fatty acids, total saturated 16:1 undifferentiated (g)	2.0603
Fatty acids, total saturated 14:1 (g)	0.0204
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4079
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1136
Sugars, total (g)	55.9525
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0255
Vitamin C, total ascorbic acid (mg)	0.7200
Lutein + zeaxanthin (g)	934.0040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2465
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1077
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	159.7789
Fatty acids, total saturated 16:0 (g)	17.2461
Carbohydrate, by difference (g)	64.9002
Vitamin D (IU)	212.9000
Fructose (g)	0.0595
Fluoride, F (g)	3.6000
Aspartic acid (g)	1.7264
Tyrosine (g)	0.7817
Potassium, K (mg)	1450.1960
Fatty acids, total saturated 12:0 (g)	0.4469
Vitamin A, RAE (g)	794.6503
Serine (g)	1.3601
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8064
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	4.4720
Fatty acids, total polyunsaturated 24:0 (g)	0.0077
Fatty acids, total saturated 22:0 (g)	0.0323
Fatty acids, total saturated 14:0 (g)	4.0477
Histidine (g)	0.4610
Isoleucine (g)	0.9754
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3487
Water (g)	483.7055
Fatty acids, total saturated 8:0 (g)	0.3785
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	222.1560
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	146.8000
Sodium, Na (mg)	394.8204
Iron, Fe (mg)	10.4025
Energy (kJ)	5400.9198
Ash (g)	8.1916
Caffeine (mg)	24.8400
Glycine (g)	0.5649
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.9464
Fatty acids, total polyunsaturated (g)	5.4529
Vitamin E (alpha-tocopherol) (mg)	5.5265
Sucrose (g)	50.1505
Vitamin B-6 (mg)	0.8912
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3624
Vitamin D (D2 + D3) (g)	5.3100
Vitamin D3 (cholecalciferol) (g)	5.3100
Lysine (g)	1.3471
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.8843
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0110
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7322
Folate, food (g)	200.3562
Fatty acids, total saturated 20:1 (g)	0.0731
Fatty acids, total monounsaturated (g)	21.7827
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0434
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0850
Choline, total (mg)	1013.2933
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	32.7714
Vitamin B-12 (g)	6.4308
Calcium, Ca (mg)	748.6985
Fatty acids, total saturated 10:0 (g)	0.7625
Galactose (g)	0.0595
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8982
Glutamic acid (g)	2.5377
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	32.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	780.1503
Leucine (g)	1.5732
Folate, DFE (g)	200.3562
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	3.9960
Tryptophan (g)	0.2192
Threonine (g)	0.7854
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5155
Protein (g)	107.9698
Cryptoxanthin, beta (g)	28.0500
Fatty acids, total saturated 18:1 undifferentiated (g)	19.1109
Betaine (mg)	0.7650
Phosphorus, P (mg)	1301.2589
Tocopherol, gamma (mg)	1.1305

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color. | 2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer. | 3. Place egg yolk mixture over water and gradually add Marsala, beating continously. | 4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed. | 5. Transfer to bowl, cover and refrigerate 30 minutes. | 6. Whip cream with 2 Tbsp. | 7. sugar until soft peaks form. | 8. Fold in Mascarpone and Zabaglione and mix until well blended. | 9. Cover and refrigerate 1 hour. | 10. In a separate bowl, mix espresso, 2 Tbsp. | 11. sugar, Brandy and vanilla. | 12. Arrange cookies on the bottom of a 9" by 13" pan. | 13. Carefully spoon about 1 Tbsp. | 14. of the coffee mixture over each cookie so they are well saturated but not falling apart. | 15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp. | 16. cocoa. | 17. Repeat one more time ending with cocoa. | 18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture. | 19. Garnish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
marsala	1/2	cup		403.4676	0.0	89.7602	2.2667
whipping cream	1	cup	chilled	350.4	3.552	2.6039999999999996	37.092
sugar	4	tablespoons		201.495	50.398999999999994	0.0	0.0
mascarpone cheese	1	lb		403.4676	0.0	89.7602	2.2667
espresso coffee	2	cups	brewed	403.4676	0.0	89.7602	2.2667
brandy	1/2	cup		403.4676	0.0	89.7602	2.2667
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
savoiardi cooky	2	packages		403.4676	0.0	89.7602	2.2667
cocoa powder	2	tablespoons		24.624000000000002	6.2532	2.1168	1.4796
chocolate curl				403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Alessi's Tiramisu