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Categories:
egg yolks sugar Marsala wine Mascarpone cheese heavy whipping cream Espresso dark rum sugar vanilla sponge cake bittersweet chocolate shaved instant coffee
Viewed: 35 - Published at: 9 years agoIngredients
- 6 each egg yolks
- 6 tablespoons sugar
- 6 tablespoons marsala wine
- 1 pound mascarpone cheese room temp
- 23 cup heavy whipping cream chilled
- 13 cup espresso, brewed fresh
- 1/4 cup dark rum
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 each sponge cake
- 3 tablespoons bittersweet chocolate shaved
- 3 tablespoons instant coffee, espresso finely ground
Method
- Whisk yolks, 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 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, 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 8 balloon-shaped wineglasses.
- Set cake square or wedge into each at angle.
- Top with remaining mascarpone mixture.
- Combine shaved chocolate and ground coffee.
- Sprinkle over desserts.
- Refrigerate until chilled at least 30 minutes and up to 3 hours.
