- 5 lg egg yolks
- 1/4 cup sugar
- 1/2 cup Marsala wine
- 1 cup whipping cream, chilled
- 4 tblsp sugar
- 1 lb Marscarpone cheese
- 2 cup fresh espresso or strong coffee
- 1/2 cup brandy or Marsala
- 1 tsp vanilla
- 2 7oz pkg lady fingers
- 3 tblsp cocoa powder
- Chocolate curls
In the top of a double boiler beat eggs and Whipsugar together until the mixture is pale yellow. With simmering water in the bottom of the double boiler slowly add the egg and sugar mixture and then gradually add the Marsala. Beat continously, scraping the sides and bottom occasionally. Cook 8-10 minutes or until soft mounds can be formed. Transfer to a bowl, cover and refrigerate 30 minutes.
Whip the cream with 2 tblsp sugar until soft peaks form. Fold in the Zabaglione and Marscarpone. Mix till well blended. Cover and refrigerate for 1 hour.
In a separate bowl, mix espresso, 2 Tblsp sugar, brandy or Marsala, and vanilla. Arrange 16 cookies on the bottom of a 9 x 13 pan. Carefully spoon about 1 tblsp of coffee mixture over each cookie and spoon 1/3 of cheese mixture over cookies and then sprinkle with 1 tblsp cocoa. Repeat 2 more times.
Cover and refrigerate at least 5 hours or overnight.