Ingredients with Measurements:
- 1 cup strong espresso
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 cup amaretto liqueur
- 1/4 cup marsala wine
- 1 pound mascarpone cheese
- 3 eggs, separated
- 24 ladyfingers
- 1/4 cup chopped hazelnuts
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. Remove from heat and stir in the cocoa powder until smooth. Set aside to cool.
2. In a shallow dish, combine the espresso, amaretto, and marsala wine.
3. In a large bowl, beat the mascarpone cheese until smooth. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Gently fold the egg whites into the mascarpone mixture.
6. Dip each ladyfinger into the espresso mixture and arrange in a single layer in the bottom of a 9x13 inch baking dish.
7. Spread half of the mascarpone mixture over the ladyfingers.
8. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
9. Spread the cocoa mixture over the top of the mascarpone mixture.
10. Sprinkle the chopped hazelnuts over the top.
11. Cover and refrigerate for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Total time: 4 hours 30 minutes
Temperature:
Refrigerate for at least 4 hours or overnight.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 31g
Protein: 8g
Sodium: 90mg
Sugar: 23g
Substitutions for ingredients:
- Instead of amaretto liqueur, you can use almond extract.
- Instead of marsala wine, you can use sherry or brandy.
- Instead of hazelnuts, you can use chopped almonds or pistachios.
Variations:
- Instead of cocoa powder, you can use grated dark chocolate.
- Instead of ladyfingers, you can use pound cake or sponge cake.
- Instead of hazelnuts, you can use chopped walnuts or pecans.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy mascarpone mixture.
- Use a shallow dish to dip the ladyfingers in the espresso mixture to prevent them from getting too soggy.
- For a stronger coffee flavor, add more espresso to the mixture.
- If you don't have a 9x13 inch baking dish, you can use a similar sized dish.
Storage instructions:
Cover and refrigerate for up to 3 days.
Reheating instructions:
This recipe is served chilled and does not need to be reheated.
Presentation ideas:
Serve in individual glasses or bowls for a more elegant presentation.
Garnishes:
Sprinkle cocoa powder or grated chocolate over the top.
Pairings:
Serve with a glass of amaretto or marsala wine.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mascarpone mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the ladyfingers are too soggy, dip them in the espresso mixture for a shorter amount of time.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Barbajada is a traditional Italian coffee drink made with espresso, milk, and chocolate. Tiramisu is a classic Italian dessert made with ladyfingers, mascarpone cheese, and espresso.
Flavor profiles:
This recipe has a rich and creamy mascarpone cheese filling with a hint of coffee and chocolate.
Serving suggestions:
Serve as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian