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. ---------------------------------------------------------------------------
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Ingredients
