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Adam Thiani's Tiramisu

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This recipe was presented on Sarah Moulton's Cooking Live Show (#CL9178) on the TV Food Network. It makes 8 to 12 servings.

Ingredients

• EGG YOLKS, 6 large
• SUGAR, 1/4 cup
• SWEET MARSALA WINE, 1/4 cup
• MASCARPONE, 1-1/2 cups
• HEAVY CREAM, 1 cup
• ESPRESSO, 1 cup brewed and cooled
• COFFEE-FLAVORED LIQUEUR, 3 tablespoons
• LADYFINGERS (SAVOIARDI), 36
• DUTCH-STYLE COCOA POWDER, 3 tablespoons

Directions

1. Beat the egg yolks in a bowl until thick.
2. Place the bowl over, not in, a sauce pan of simmering water and continue beating, gradually adding the sugar and the marsala.
3. Beat until the mixture is as thick as softly whipped cream, about six minutes.
4. Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.
5. Refrigerate.
6. Beat the mascarpone until it is smooth.
7. Whip the cream until it forms stiff peaks, then fold it into the mascarpone.
8. Fold in the zabaglione.
9. Mix the espresso with the coffee-flavored liqueur.
10. Line the bottom of a 9-inch square glass or porcelain baking dish with half the savoiardi. Brush them with half of the espresso.
11. Spoon half of the zabaglione over them.
12. Top with another layer of savoiardi, brush with the remaining espresso, and smooth over the rest of the zabaglione on top.
13. Dust the top with the cocoa sieved through a fine strainer.
14. Refrigerate at least 1 hour before serving.