Ingredients
6 Extra Large Eggs Yolks (room temperature)
Approx. 3 oz. Sugar
Approx. 100 ml. Marsala Wine
500 g. Mascarpone
1 pt. Heavy Cream Whipped
24 Lady Fingers
Sweetened Cold Espresso Caffè
Cocoa
Preparation
Make a pot of Espresso Caffè, add sugar and let cool. In a metal bowl, add the egg yolks and sugar, blend together with a wire whisk, adding the Marsala Wine. Put over a double-boiler and continue beat with an electric beater until mixture falls in ribbons. Chill the mixture (Zabaione).
Whip the Heavy Cream and chill. Blend the Zabaione and Mascarpone with the wire whisk and fold in the Whipped Cream.
Briefly dip the Lady Fingers in the Sweetened Espresso Caffè and arrange them on the bottom of a glass pan. Pour half of the cream mixture over the Lady Fingers and sift Cocoa over the first layer. Add another layer of moistened Lady Fingers and pour the remaining cream mixture finishing with the sifted Cocoa. Refrigerate for 24 hours before serving.
