Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Recipe courtesy Steven Ullman
Show: Calling All Cooks
Episode: Tiramisu/Pork Loin

Servings: 12

Preparation Time: 40 minutes
Start to Finish Time: 10 hours 40 minutes

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


  • 2 eggs, *see Note
  • 2 egg yolks, *see Note
  • 12 tablespoons sugar
  • 500 grams mascarpone cheese (1 large tub)
  • 1 cup heavy whipping cream
  • 1 Pinch salt
  • 10 tablespoons Marsala wine
  • 2 cups espresso coffee, plus more if needed
  • 48 each ladyfinger cookies (4 sleeves of 12 biscuits, 1 large package)
  • 1 cup semisweet chocolate, chopped


  1. Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar.
  2. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
  3. Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.
  4. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
  5. Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution:
    Dip quickly or biscuits will become soggy.)
  6. Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
  7. Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Cuisine: Italian

Yield: 12 Servings

Copyright: © 2006 Scripps Networks, Inc. All rights reserved.

Per Serving (excluding unknown items): 567 Calories; 37g Fat (57.7% calories from fat); 9g Protein; 51g Carbohydrate; trace Dietary Fiber; 316mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat; 3 Other Carbohydrates.

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