• 5 egg yolks
  • ¼ cup of sugar
  • ½ cup Marsala cooking wine
Tiramisu Filling
  • 1 cup whipping cream
  • 4 tbls of sugar
  • 1 lb of Mascarpone Cheese
  • 1 Zabaglione recipe
  • 2 cups of the strongest freshly brewed coffee you can get
  • ½ cup of Marsala
  • 1 tbls of vanilla
  • 2 7 oz packages of ladyfinger/savoiardi cookies, with sugar on top
  • 3 tbls of cocoa powder
  1. In the disconnected top portion of a double boiler beat the egg yolks and sugar together until it forms a pale yellow color, meanwhile bring the water in the bottom of the double boiler to a boil and reduce to a simmer.
  2. Place the double boiler together and slowly add the Marsala, whisking constantly for about 6 - 10 mins until soft mounds can be formed.
  3. Move the mixture to a bowl, cover with plastic wrap and refrigerate, at least 30 mins.
  1. Whip the cream with 2 tbls. of sugar until soft peaks can form.
  2. Fold in the Mascarpone and Zabaglione until thoroughly blended, cover and refrigerate for another hour.
  3. Add the Marsala, coffee, 2 tbls. of sugar, and vanilla to a medium bowl and set aside.
  4. In a 9 x 13 pan layer ⅓ of the cookies and spoon about 1 tbls of the coffee mixture over each cookie.
  5. Spoon ⅓ of the cream mixture over the cookies and dust with a tbls of cocoa powder, then repeat the layers ending with the cocoa powder on top.
  6. Refrigerate and serve chilled.