An Italian dessert of ladyfingers soaked in espresso coffee with a zabaglione filling and cocoa powder topping.
-By Carrie (Strommen) Lennie
1 ½ cups espresso coffee
2 tsp sugar
4 egg yolks
½ cup sugar
½ cup Marsala wine (can use Madeira wine)
1 lb mascarpone cheese, at room temperature
1 cup heavy whipping cream
Base and Top:
10 ounces savoiardi (ladyfinger cookies – approx. 40)
2 Tbsp bitter cocoa powder
- Prepare a strong espresso coffee, about 1 ½ cups. Dissolve 2 tsp sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.
- Beat the egg yolks in the top of a double boiler, not yet over heat, until they become fluffy. Beat in the sugar, then the Marsala wine.
- Transfer the bowl over a pan of simmering water, and whisk until cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear.
- With a rubber spatula, mash the mascarpone cheese in a bowl until creamy. Add the zabaglione into the mascarpone cheese, and beat to mix very well.
- Whip the cream. Fold the whipped cream into the zabaglione-cheese cream, until smooth.
- Lightly soak the ladyfingers in the coffee, one at a time. Place half of them in a first layer on the bottom of a 12×8-inch container approximately 2 inches deep. Evenly distribute half of the zabaglione cream over them.
- Repeat second layer of ladyfingers and cream again. Sprinkle with the cocoa powder and refrigerate for about 3-4 hours.