4 large egg yolks
½ cup of granulated sugar
⅓ cup of Marsala wine
16 ounces of mascarpone cheese
1 cup of heavy cream
2 cups of brewed espresso coffee
3 tablespoons of powdered sugar
2 teaspoons of cocoa powder
Place the egg yolks, sugar, and Marsala wine in a large metal mixing bowl and set it over a pot of simmering water.
Cook and whisk until the mixture is pale, thick, and doubled in volume for about 5 minutes.
Remove from the heat and whisk in the mascarpone.
Whip the cream until it holds stiffly.
Fold the whipped cream into the mascarpone mixture.
Set the filling aside.
Whisk in the espresso and powdered sugar together in a shallow dish.
Spread the filling to the top, dust with cocoa powder, and refrigerate for 8 hours.Recommend0 recommendationsPublished in