Ingredients Jump to Instructions ↓

  1. Rita Taule 6 Egg yolks

  2. 6 tb Sugar

  3. 6 tb Dry Marsala

  4. 1 lb Mascarpone room temp.

  5. 2/3 c Chilled whipping cream

  6. 1/3 c Freshly brewed Espresso coff

  7. 1/4 c Dark rum

  8. 3 tb Sugar

  9. 1 ts Vanilla extract

  10. 1 12x6x1 layer sponge cake cut 3 tb Shaved bittersweet chocolate

  11. 3 tb Finely ground Espresso coffe

  12. 6 tablespoons sugar, and Marsala in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow water to touch bottom of bowl). Using portable electric mixer beat until mixture triples in volume about 5 minutes. Cover zabaglione and refrigerate until well chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl. Using electric mixer whip cream with

  13. 2 tablespoons sugar in medium bowl to soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until well chilled about 3 hours. Combine espresso coffee, rum,

  14. 3 tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake pieces. Place generous tablespoon mascarpone mixture in bottom of each of

  15. 8 balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top with remaining mascarpone mixture. Combine shaved chocolate and ground coffee

  16. 41 PM beans. Sprinkle over

Instructions Jump to Ingredients ↑

  1. desserts. Refrigerate until chilled at least 30 minutes and up to 3 hours. NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut into 8 wedges. Take all the time you need to enjoy this scrumptious recipe! Rita in ever so sunny and beautiful Scottsdale...02/22/92


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