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The classic Italian desert. Fantastic with an espresso!

Ingredients
1 lb. Mascarpone cheese
1 Tbsp sugar
Whipping cream
zabaglione (see recipe below)
3/4 cup espresso
1/4 cup brandy
1 lb. lady fingers
1/2 oz. cocoa powder

Directions

  1. Whip the mascarpone cheese and sugar until light and airy. Add cream as needed and continue whipping until cheese mixture is nicely spreadable.
  2. Mix espresso and liquor, dip ladyfingers in mixture and place in shallow 2 quart casserole pan.
  3. Top with 1/2 of zabaglione.
  4. Spread 1/2 of the whipped mascarpone over ladyfingers.
  5. Repeat process with remaining ingredients.
  6. Place in refrigerator, preferably overnight.
  7. Prior to serving, sprinkle with cocoa powder.

Zabaglione

Ingredients
5 egg yolks
1 whole egg
1/4 cup sugar
1/2 cup Marsala

Directions

  1. In a double boiler, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.
  2. Whisk in the Marsala.
  3. Place over pot of simmering water.
  4. Whisk continually until mixture thickens.

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