Ingredients

Instructions

  1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
  2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
  3. Place egg yolk mixture over water and gradually add Marsala, beating continously.
  4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
  5. Transfer to bowl, cover and refrigerate 30 minutes.
  6. Whip cream with 2 Tbsp.
  7. sugar until soft peaks form.
  8. Fold in Mascarpone and Zabaglione and mix until well blended.
  9. Cover and refrigerate 1 hour.
  10. In a separate bowl, mix espresso, 2 Tbsp.
  11. sugar, Brandy and vanilla.
  12. Arrange cookies on the bottom of a 9" by 13" pan.
  13. Carefully spoon about 1 Tbsp.
  14. of the coffee mixture over each cookie so they are well saturated but not falling apart.
  15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
  16. cocoa.
  17. Repeat one more time ending with cocoa.
  18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
  19. Garnish and serve.