Recipe type: Dessert
  • 8 ounces espresso or strong black coffee, cooled
  • 4 egg yolks (extra large)
  • ½ cup sugar
  • 2 tablespoons dry Marsala
  • ½ pound mascarpone cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 24 ladyfingers
  1. In the top section of a double boiler, whisk the egg yolks and sugar until lemony.
  2. Set the top of the double boiler over the lower section holding the water, but do not allow the top part to touch the water.
  3. Over medium-high heat, beat the egg mixture with a whisk until it starts to thicken.
  4. Add the Marsala wine and continue to whip the mixture for another minute. The zabione should be somewhat fluffy and thick. Set aside to cool.
  5. In a large bowl, whip the mascarpone until it is creamy-smooth. Set aside.
  6. In another bowl, whip the cream until it starts to thicken.
  7. Add the sugar and continue to whip until soft peaks are formed.
  8. Fold the whipped cream into the mascarpone. Then fold in the zabione.
  9. Dip 12 ladyfingers into the espresso and arrange them in the bottom of an 8x8 inch pan that is 2 inches deep.
  10. Spread half the cream and cheese mixture over the ladyfingers.
  11. Dip the remaining 12 ladyfingers into the espresso and add another.
  12. Press each ladyfinger gently into the cream and cheese mixture.
  13. Spread on the remaining cream and cheese mixture.
  14. Refrigerate, covered, for at least 12 hours before cutting and serving.