Yield: 12 servings
* 6 ounces container mascarpone cheese
* 2/3 cup whipping cream
* 1/2 cup sugar
* Chocolate Zabaglione, recipe follows
* 2 1/2 cups espresso coffee, warmed
* 24 crisp ladyfinger cookies (recommended: Savoiardi)
* Unsweetened cocoa powder, for garnish
* Dark chocolate shavings, for garnish
Place the mascarpone cheese in a large bowl and set aside. With an
electric mixer, beat the cream and 1/4 cup of the sugar in a medium
bowl until soft peaks form. Fold the whipped cream into the
mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and
Whisk the warmed espresso and the remaining 1/4 cup of sugar in
another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch
metal loaf pan with plastic wrap, allowing the plastic to extend over
the sides. Working with 1 cookie at a time, dip 8 cookies into the
espresso, and arrange in a single layer side by side over the bottom
of the prepared pan.
Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat
dipping 8 of the cookies in the espresso and layering the cookies and
remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies
in the espresso and arrange side by side atop the tiramisu. Press
lightly to compact slightly (the last layer will extend above the pan
sides). Cover the tiramisu with plastic and refrigerate at least 6
Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic. Sift the cocoa over the tiramisu, and
with a vegetable peeler or sharp knife, make dark chocolate shavings
and sprinkle over top.
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Add cream and chocolate to a heavy small saucepan. Cook over medium
heat, stirring often, until the chocolate chips are melted and smooth.
Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture. Cover and refrigerate to chill completely.