Ingredients:
5 large egg yolks, from large grade eggs
1/4 cup sugar
1/2 cup marsala
1 cup whipping cream, chilled
4 tablespoons sugar
1 lb mascarpone cheese
2 cups freshly brewed espresso or 2 cups strong coffee
1/2 cup brandy or 1/2 cup marsala
1 tablespoon vanilla
2 (14 ounce) packages alessi Savoiardi cookies
2 tablespoons cocoa powder
chocolate curls or fresh edible flowers ( to garnish) (optional)
Directions:
Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
Place egg yolk mixture over water and gradually add Marsala, beating continously.
Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
Transfer to bowl, cover and refrigerate 30 minutes.
Whip cream with 2 Tbsp.
sugar until soft peaks form.
Fold in Mascarpone and Zabaglione and mix until well blended.
Cover and refrigerate 1 hour.
In a separate bowl, mix espresso, 2 Tbsp.
sugar, Brandy and vanilla.
Arrange cookies on the bottom of a 9″ by 13″ pan.
Carefully spoon about 1 Tbsp.
of the coffee mixture over each cookie so they are well saturated but not falling apart.
Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
cocoa.
Repeat one more time ending with cocoa.
Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
Garnish and serve.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.