Zabaglione:
5 large egg yolks
¼ cup sugar
½ cup Marsala
Filling:
1 cup whipping cream
4 tbsp. sugar
1 lb. Mascarpone cheese*
2 cups freshly brewed espresso or other strong coffee
½ cup Marsala or coffee
1 tbsp. vanilla
2 7oz. or 1 14oz. pkg. Ladyfingers
3 tbsp. cocoa powder
To make zabaglione, mix the ingredients in a saucepan Cook over low heat,
beating occasionally. Allow to simmer and continue beating 6-10 minutes or
until soft mounds can be formed. Transfer to bowl and cover and
refrigerate 30 minutes.
Whip cream with 2 tbsp of sugar until soft peaks form. Fold in mascarpone and
zabaglione and mix until well blended. Cover and refrigerate 1 hour.
In separate bowl, mix coffee, 2 tbsp. sugar, marsala and vanilla. Arrange 16
ladyfingers on bottom of 9x 13 pan. Carefully spoon about 1 tbsp. of coffee
mixture over each cookie so they are well saturated but not falling apart.
Spoon 1/3 of cheese mixture over cookies and sprinkle with 1 tbsp. cocoa.
Repeat two more time ending with cocoa. Cover and refrigerate 5 hours
or overnight so that cookies softens as they absorb moisture.
*If mascarpone unavailable, substitute 2 8oz. pkgs softened cream cheese,
combined with ½ cup whipping cream and 5 tbsp. sour cream.
Can be frozen for up to 1 month. Thaw only when ready to serve.
12 servings.
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