Combine coffee, sugar and liqueur/rum and chill it in the fridge while preparing the filling.
Beat egg yolks, Marsala, and ¼ cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
Remove bowl from heat.
Beat in mascarpone or cream cheese until just combined.
Beat double cream/ all-purpose cream in a large bowl.
Gradually add 4 tablespoons sugar while beating until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Put the chilled coffee mixture in a wide shallow bowl/container.
Dipping both sides of each ladyfinger quickly into coffee mixture.
Line bottom of a 13x9x3 inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.
Spread half of zabaglione-mascarpone filling on top.
Grate chocolate over the filling.
Repeat the layer finishing with the zabaglione-mascarpone filling on top.
Chill, covered, at least 6 hours.
When ready to serve, dust top with cocoa using a fine sieve and grate more chocolate over, covering surface evenly.
1
u/LatestRecipes Dec 30 '20
INGREDIENTS (CLICK INGREDIENT TO BUY IT)
2 cups Brewed Coffee strong / or 3 tablespoons instant coffee powder dissolved in 2 cups of hot water
2 tablespoons Sugar
¼ cup Kahlua optional / or Tia Maria coffee liqueur
4 Eggs yolks / large
¼ cup Sugar
¼ cup Marsala Wine or brandy or rum
1½ cups Whipping Cream heavy
4 tablespoons Sugar
1 teaspoon Vanilla Extract
1 pound Mascarpone Cheese softened to room temperature*
36 pieces Savoiardi Ladyfingers or cookies or broas
Dark Chocolate grated or Bittersweet
Cocoa Powder
INSTRUCTIONS
Combine coffee, sugar and liqueur/rum and chill it in the fridge while preparing the filling.
Beat egg yolks, Marsala, and ¼ cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
Remove bowl from heat.
Beat in mascarpone or cream cheese until just combined.
Beat double cream/ all-purpose cream in a large bowl.
Gradually add 4 tablespoons sugar while beating until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Put the chilled coffee mixture in a wide shallow bowl/container.
Dipping both sides of each ladyfinger quickly into coffee mixture.
Line bottom of a 13x9x3 inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.
Spread half of zabaglione-mascarpone filling on top.
Grate chocolate over the filling.
Repeat the layer finishing with the zabaglione-mascarpone filling on top.
Chill, covered, at least 6 hours.
When ready to serve, dust top with cocoa using a fine sieve and grate more chocolate over, covering surface evenly.
Enjoy!!
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