It’s time to make one of the most popular Italian cakes that really tastes heaven in your mouth. It is light, creamy pastry that has the rich aroma of strong brewed coffee and enticing allusion of the liquor.
Here are the ingredients:
- 5 egg yolks
- 1/4 cup white sugar
- 1/2 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
- 1/2 cup brandy
- 1 tablespoon vanilla extract
- 48 ladyfinger cookies
- 3 tablespoons unsweetened cocoa powder
Directions
- 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 9×13 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.
If you don’t have mascarpone, you can substitute it with 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.
(Photo via calibriataste.com)
