For The Zabaglione 2 large egg yolks 2 TBSP granulated sugar 1 TBSP brandy 1/4 cup heavy cream, chilled 2 TBSP powdered sugar 3 oz mascarpone cocoa powder for dusting
2 TBSP Powdered Sugar
2 TBSP Brandy (Divided Use)
8-12 Lady Fingers
1/2 cup Espresso or 1 TBSP powdered
In a shallow dish stir together espresso, powdered sugar, and 1 TBSP of the brandy. Set this aside (This is your lady finger dunking mixture.)
Make the zabaglione: In a medium bowl that you can fit over a pan of simmering water add the egg yolks and granulated sugar.
Set the bowl over barely simmering water. Beat with an electric hand mixer until it reaches 160F. then remove from heat and let cool for 5 min. Finally, stir in the remaining TBSP of brandy.
Meanwhile, in another bowl, beat heavy cream until soft peaks form. Add powdered sugar and beat until combined. Have the mascarpone ready on the side.
Once the zabaglione has cooled for 10 min, beat in the mascarpone. Finally, fold in the whipped cream.
Quickly dip one lady finger into espresso mix and flip over. Fit into bottom of your bowl. Spoon zabaglione on top of each layer and dust with cocoa powder. Repeat until serving dishes are full.
Cover and refrigerate for at least 1 hour before serving.