Source of Recipe
List of Ingredients
6 egg yolks
4 ounces superfine sugar (about 1/2 cup)
3/4 cup Marsala wine
1/4 cup espresso coffee, cooled
1 pound mascarpone cheese
2 egg whites, whisked until soft peaks form
24 ladyfingers or two 9-inch sponge cakes or pound cakes
3/4 cup rum
3 ounces unsweetened cocoa powder (about 1/2 cup)
Bittersweet chocolate shavings for garnish
In top of a double boiler, over medium heat, whisk the egg yolks and sugar until light colored. Slowly add Marsala, whisking continuously, and keep whisking until zabaglione thickens. Cool completely.
Beat espresso and mascarpone together until smooth and fold into the zabaglione. Finally, fold in the whisked egg whites and set aside.
Line bottom of 10-by-14-inch serving dish with half the ladyfingers. If using cakes, line dish with layer of 1/2-inch thick slices of cake. Sprinkle with rum, spread with half the mascarpone mixture and sprinkle with half the cocoa powder. Repeat process with remaining ladyfingers (or cake), mascarpone and cocoa. Cover and refrigerate for 2 hours before serving. Garnish with chocolate shavings.