INGREDIENTS
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for the coffee dip
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* 1 -1/2 cups (360 cc) espresso coffee
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* 2 teaspoons sugar
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for the zabaglione filling
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* 4 egg yolks
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* 1/2 cup (100 g) sugar
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* 1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
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* 1 lb (450 g) mascarpone cheese at room temperature
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* 1-1/2 cup (360 cc) heavy whipping cream
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for the base
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* 10 oz (285 g) savoiardi (ladyfinger cookies) (approximately 40)
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* 2 tablespoons bitter cocoa powder