Ingredients

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

Directions

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 refrigerate.

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 hours.

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.

Ingredients

Chocolate Zabaglione:

Directions

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
Pinch salt

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.