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Ingredients
- 2 cups espresso
- 1/2 cup Marsala wine, divided
- 4 tsp. vanilla extract, divided
- 6 egg yolks
- 1/2 cup granulated sugar, divided
- 16 ounces mascarpone cheese
- 1 1/2 cup heavy cream
- 36 lady fingers
Details
Servings 12
Preparation
Step 1
1. Combine espresso, 4 tablespoons Marsala wine, 2 teaspoons vanilla, and 2 Tablespoons sugar. Beat egg yolks, 4 Tablespoons Marsala wine, and remaining sugar over a double boiler until it has reached three times its initial volume. (This is the Zabaglione)
2. Remove egg mixture from heat and beat in mascarpone and w teaspoons vanilly. Whip heavy cream in a bowl until stuff peaks form. When Zabaglione has cooled, fold in whipped cream, half at a time.
3. Quickly dip lady fingers in espresso mixture and line bottom of 13" x 9" pan. Spread half the Zabaglione filling over lady fingers and repeat layer. Cover and chill a minimum of four hours. Garnish with sifted cocoa powder before serving.
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