Ideally, the eggs and mascarpone should be at room temperature when you make this recipe so they will blend together well.
Recipe by Chef Dennis
Whip the heavy cream. Whip it slowly, increasing the speed, for about 10 minutes. Put in the refrigerator.
Make the zabaglione. Whip the six egg yolks in a metal bowl over a pot in which water is simmering. Add the sugar, and stir until you have a thick, rich mixture. Remove from heat.
Add the mascarpone and thoroughly mix into the zabaglione. Then add the whipping cream.
Pour a bottle of espresso coffee drink into a bowl along with 3 tablespoons of Kahlua, and dip the ladyfingers into it. Layer them in baking pan. I also add a splash of Drambuie.
Spread the mascarpone mixture on top of the lady fingers. Repeat.
Sprinkle cocoa powder on top of the top layer of mascarpone. Refrigerate.
6 large egg yolks (approx. 1/2 cup of yolks)
1 cup sugar
1 1/4 cup mascarpone cheese ( room temperature
1 3/4 cup heavy whipping cream
2 -7 oz packages Italian Lady fingers (Savoiardi style}
1 cup cold espresso or strong coffee
1/2 cup Kahlua
1/3 cup Marsala wine
1 ounce unsweetened cocoa for dusting