Ingredients

Egg yolks, 3 extra large (alt. 6 yolks)

Sugar, 1/4 cup (1-1/4)

Kahula , 1/2 cup + 1/4 cup Mascarpone cheese, 10 oz (1-1/4 cup)

Whipping Cream, 1 cup (1-3/4)

Vanilla Extract 1 Tbsp

Strong coffee, 1 cup cold (espresso)

Ladyfingers, 24 (36)

Dark or semi-sweet chocolate, 5 oz finely chopped- I use 8 oz milk chocolate

Fresh raspberries, 1 pint

(1 tsp cinnamon and several tsp dutch-process cocoa) for garnish

Preparation

  1. Prepare the filling by beating the egg yolks with the sugar until lemon colored.
  2. whisk in the 1/2 cup of Kahula.
  3. Cook gently in a double boiler over simmering water, stirring constantly, until thickened.
  4. Cool the yolks.
  5. Beat the mascarpone until smooth.
  6. Slowly beat in the cooled zabaglione custard.
  7. Whip the cream until soft peaks form.
  8. Gently fold the whipped cream into the cheese/custard mixture. Set aside.
  9. Combine the coffee and remaining 1/4 cup Grand Mariner. Reserve.
  10. Grate or finely chop the dark chocolate. Set aside.
  11. Line an 8 to 10 cup glass dish with the ladyfingers.
  12. Cut to fit and fill in any blank spaces, as best as possible.
  13. Brush the ladyfingers with half of the coffee & Grand Mariner mixiture.
  14. Spread with half of the filling.
  15. Place half of the raspberries in a layer on top of the filling.
  16. Sprinkle with half of the grated chocolate.
  17. Repeat the layers, starting with ladyfingers, brushing with coffee mixture, and spreading the remaining filling on top.
  18. Sprinkle the rest of the grated chocolate on top.
  19. Refrigerate and allow to mellow at least 6 hours 9preferably overnight) before serving.
  20. Garnish with the remaining raspberries at serving time.