This recipe was posted on CompuServe Cooks Online Forum by Kenneth Krone. According to Kenneth, it's "best with home-made Mascarpone, for those who have the patience." He has also substituted Sherry and Frange Lico for the liquor in di Medici's recipe. Di Medici uses a double boiler. No information provided on number of servings this makes.
Ingredients
- EGG YOLKS, 3
- EGG WHITES, 1 or 2
- SUGAR, superfine (castor), 3 tablespoons
- VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
- ESPRESSO COFFEE, strong, 1/4 cup
- MASCARPONE CHEESE, 8 ounces
- CREAM, 1/2 cup
- SAVOIARDI (LADY FINGERS), 4 ounces
Directions
- Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
- Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
- Stir the coffee into the Mascarpone.
- Whip the cream to soft peaks.
- Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.
- Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
- Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
- Repeat the layers, finishing with the cream.
- Refrigerate for several hours before serving.
