6 large egg yolks
1/2 cup sugar
1/2 cup sweet marsala
2 cups mascarpone
1 cup heavy cream
1 cup brewed espresso coffee (strong), cooled
4 Tbl coffee-flavored liqueur
1 box original Triscuits®
3 tablespoons Dutch-style cocoa powder
1/2 - 1 cup shaved semi-sweet chocolate
Beat the egg yolks in a bowl until thick. Place the bowl over, not in, a sauce pan
of simmering water and continue beating, gradually adding the sugar and the Marsala.
Beat until the mixture is as thick as softly whipped cream, about six minutes.
Remove the bowl from the heat and continue beating until this zabaglione mixture
has cooled to room temperature. Refrigerate.
Beat the mascarpone until it is smooth. Whip the cream until it forms stiff peaks,
then fold it into the mascarpone. Fold in the zabaglione.
Mix the espresso with the coffee-flavored liqueur.
Line the bottom of a 9-inch square glass or porcelain baking dish with half the triscuits®.
Brush them with half of the espresso mixture. Spoon half of the zabaglione over them.
Top with another layer of triscuits, brush with the remaining espresso mixture, and smooth
over the rest of the zabaglione on top. Dust the top with the cocoa sieved through a strainer.
To garnish, top off with the shaved chocolate. Refrigerate at least 6 hours before serving.
Yield: 8 to 12 servings