1. Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low. 2. Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water. 3. Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured. 'Cook' the yolk mixture for 8 to 10 minutes, beating constantly. 4. Remove from heat, cool slightly then add the mascarpone, and beat until smooth. 5. IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth. 6. Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture. 7. Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart. 8. Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone. 9. To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely. 10. Refrigerate at least 8 hours or overnight. 11. I don’t usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate. ---------------------------------------------------------------------------
Nutrition
Ingredients
