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“It is quite rich so you might consider smaller sized pieces.”
READY IN:
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange half the lady fingers in the bottom of a 9 x 13 pan.
  2. Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside.
  3. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
  4. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
  5. Let cool a little. Stir constantly while cooking.
  6. Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid.
  7. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
  8. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
  9. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer.
  10. Pour remaining coffee mixture carefully over these lady fingers.
  11. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night.
  12. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
  13. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.

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