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Ingredients

5 egg yolks ¼ cup white sugar ½ cup Marsala wine 1 cup heavy cream, chilled 2 tablespoons white sugar 1 pound mascarpone cheese 2 cups strong brewed coffee, room temperature 2 tablespoons white sugar ½ cup brandy 1 tablespoon vanilla extract 48 ladyfinger cookies 3 tablespoons unsweetened cocoa powder

Nutrition Info

497.4 calories carbohydrate: 37.7 g cholesterol: 257.1 mg fat: 30.9 g fiber: 0.9 g protein: 9.2 g saturatedFat: 16.3 g servingSize: - sodium: 98 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

1 - 9x13 inch dish

Try this substitute for mascarpone in this recipe: 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.