Step 1 of 8
Make the zabaglione base: whisk egg yolks and sugar over a bain-marie until pale, thick, and warm to the touch — about 5 minutes. Off heat.
Step 2 of 8
Whisk the mascarpone into the warm yolk mixture in two additions, until smooth and lump-free.
Step 3 of 8
In a separate clean bowl, whip egg whites to soft peaks. Fold into the mascarpone mixture in three additions — keep the air in.
Step 4 of 8
Combine espresso and Marsala in a shallow dish.
Step 5 of 8
Dip each savoiardo in the espresso for 1 second per side — a quick in-and-out. Over-soaked fingers turn the bottom layer to mush.
Step 6 of 8
Layer in a 25 × 20 cm dish: half the soaked fingers (in a single layer), half the mascarpone cream, smoothed flat. Repeat once.
Step 7 of 8
Cover and refrigerate at least 6 hours, ideally overnight. The flavours marry; the texture sets.
Step 8 of 8
Just before serving, dust generously with cocoa powder through a fine sieve.
Ingredients 8
the zabaglione
- 6 large egg yolks (very fresh)
- 150 g caster sugar
the cream
- 500 g mascarpone, room temperature
- 4 large egg whites (room temperature)
the soak
- 400 ml strong espresso, cooled to room temperature
- 60 ml dry Marsala (or dark rum / coffee liqueur)
the base
- 300 g savoiardi (Italian ladyfingers)
the top
- 30 g unsweetened cocoa powder for dusting