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3 egg yolks
3 tbsp sugar
3 egg whites
1 1/3 cup Vinsanto, Marsala, or Brandy
¼ cup espresso
8 oz. mascarpone cheese
4 oz. savoiardi cookies or lady fingers
4 oz. powdered bitter cocoa and/or shaved chocolate

Make a zabaglione by beating the egg yolks & sugar in the top of a double boiler until ivory colored. Add 1/3 cup of liquor & whisk over gently-simmering water until the mixture begins to thicken. Let it cool, then stir in the coffee into the mascarpone. Whip the creat to soft peaks, then beat the egg whites until stiff, then fold the egg whites into the zabaglione. Dip the lady fingers into the remaining liquor & line the bottom of a nine-inch bowl or individual containers with half the mascarpone, then half the zabaglione, then half the whipped cream. Repeat the layers, finishing with the cream, then garnish with powdered bitter cocoa and/or shaved chocolate. Refrigerate for several hours before servings. (Makes three servings.)

Recipe comes from Renaissance (Vol. 6, #3, Issue #23) and was sent to CocoaJava by Andrew Kunz