Dessert - Tiramisu - Pascento

By Pascento96

Ingredients

• 24 Italian Ladyfingers or Genoise
• 1 1/2 cup espresso, cooled
• 6 eggs, separated
• 1 lb Mascarpone cheese
• 3 T. sugar
• 2 T Marsala
• 2 T Triple Sec
• 2 T brandy
• 1 t. orange extract
• 8 oz bittersweet chocolate chopped

Preparation

Step 1

Dip 12 Ladyfingers quickly in espresso. Arrange on a flat serving platter in a row.
Mix the yolks with sugar until pale. Add Mascarpone, liqueurs and extract. Stir to mix thoroughly.
Beat whites until stiff, but not dry. Fold whites into Mascarpone mixture. Spread ½ of Mascarpone mixture on top of the Ladyfingers. Sprinkle with ½ of the chopped chocolate.

Dip the remaining Ladyfingers in remaining espresso.
Repeat layering with Ladyfingers and remaining Mascarpone mixture. Sprinkle with remaining chocolate. Cover lightly with foil and refrigerate an hour or overnight.

Note: If American Ladyfingers are used, they should be toasted at 375 for 15 minutes to dry them out.