1. Make custard filling by beating egg yolks with sugar until light. Beat in Marsala wine. Cook custard in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened, approximately 10 minutes. Cool completely. 2. Put Mascarpone cheese in a medium bowl, then slowly beat in cooled custard. 3. Whip cream until light, but not overly thick or firm. Gently fold into cheese mixture. Place in refrigerator to cool. 4. In a long shallow dish, combine coffee with cognac or brandy. Reserve. 5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (If ladyfingers do not fit exactly, cut them to fit). Before laying down each ladyfinger, dip quickly in coffee/liquor mixture. Flip over and dip the second half quickly. Cookies should still be firm. Lay into dish. Once bottom layer is in the dish, spread half the cheese mixture over cookies. Sprinkle with chocolate. Place another layer of dipped ladyfingers over the first. Spread with the remainder of the filling and sprinkle with chocolate. 6. Cool overnight to allow flavors to mingle and dish to firm. ---------------------------------------------------------------------------
Nutrition
Ingredients
