Here are the ingredients:
1/8" cup of heavy cream
1/4" cup of semisweet chocolate chips
4 large egg yolks
1/3 cup of sugar
1/3 cup of Marsala wine or Vin Santo
Pinch of salt
I start by warming up 1/8" cup of heavy cream in a sauce pan just so its warmed over medium heat. Remove from the heat and add the chocolate chips and stir until smooth. Keep warm.
Then in a metal bowl add the sugar, egg yolks, pinch of salt, and Marsala wine and whisk them together. While doing this I get a large pot with about 2" of water heating up. Get this hot but not boiling - just steaming nicely. Place the metal bowl over the pot and keep whisking the mixture. Use a candy thermometer and keep whisking until the mixture is thick like a custard and the temp of the custard is around 160º to 165º. Don't let the eggs scramble! Whisk away. When you hit 160º take the metal bowl off the heat and whisk a bit more so the custard is nice and thick like a soupy pudding.
Fold in the chocolate chip mixture so they are all combined and chill the metal bowl in the fridge.
This is a great dessert on its own with fruit in a dessert cup!
1- 8 ounce tub of Marscapone Cheese
3/4 cup of heavy cream
2/3 cup of sugar
2 cups of coffee or espresso
32 Savolardi ladyfinger cookies.
Unsweetened Cocoa powder sifted over the top.
Take the heavy cream and 1/3 cup of sugar and whip this into stiff peaks. Then stir in the Marscapone Cheese and mix. If you have an electric mixer that is the way to go for perfect consistency. Then add the Zabaglione and mix that in. Get it all smooth and incorporated.
Line a 9-1/2" x 5" x 2-1/4" meatloaf pan with saran wrap. Then take the coffee and dissolve 1/3 cup of sugar and combine. Dip one cookie at a time very quickly so they do not get too soggy and line the bottom of the pan with the sugar side down. Line the entire bottom with the dipped cookies and then spread half of the Zabaglione mixture over the top with a spatula. Then add another layer of dipped cookies. Add the final half of the Zabaglione mixture and then a final layer of dipped cookies.
Wrap with saran wrap and let the whole thing sit in the fridge for about 6 hours to set up. When ready to serve, unwrap the top, flip the pan over on a decorative plate and unwrap the saran wrap from the bottom (now the top). Sift some unsweetened cocoa over the top, slice and serve.