Brew 300 g espresso or strong coffee and pour it into a shallow dish.

Ingredients

• 300 gBeverages, coffee, brewed, espresso, restaurant-prepared
• 68 gEgg, yolk, raw, fresh
• 100 gSugars, granulated
• 60 gAlcoholic beverage, wine, dessert, dry
• 500 gCream, fluid, heavy whipping
• 150 gCream, fluid, heavy whipping
• 300 gCookies, ladyfingers, without lemon juice and rind
• 10 gCocoa, dry powder, unsweetened

Method

1. Brew 300 g espresso or strong coffee and pour it into a shallow dish.
2. Let the coffee cool to room temperature; prepare the cream in the meantime.
3. In a heatproof bowl whisk 4 egg yolks with 100 g sugar and 60 g Marsala. Set the bowl over a pan of gently simmering water (the bottom must not touch the water) and whisk for about 8 minutes until the zabaione thickens and a thermometer reads 71 °C; then keep whisking for 2 minutes at 70–71 °C.
4. Transfer the bowl to iced water and chill the zabaione for 10 minutes, whisking now and then, until cold.
5. Beat 500 g mascarpone until smooth and fold in the cooled zabaione in portions.
6. Whip 150 g cream to soft peaks and fold it into the cream with a spatula.
7. Dip the ladyfingers one at a time in the coffee for about 1 second per side and lay them in a 20 × 28 cm dish. Spread with half of the cream, add a second layer of dipped ladyfingers and spread the rest of the cream on top; spoon any remaining coffee over the ladyfingers.
8. Cover the dish and chill for at least 240 minutes at 4 °C until the cream has set.
9. Just before serving sift 10 g cocoa over the top and cut into 8 pieces.