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Ingredients Nutrition

Directions

  1. Melt chocolate in butter, set aside to cool slightly.
  2. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light.
  3. Slowly add the Marsala wine, whipping all the while. (You now have Zabaglione.)
  4. Fold in the chocolate mixture. Set aside.
  5. Beat egg whites to stiff peaks, then fold into the the chocolate until just blended.
  6. In separate bowl, whip the mascarpone cheese while slowly adding the espresso coffee. Add about 2 Tbsp.of sugar to it. (I didn't do this but think it would be a good idea).
  7. Line the bottom of a pretty glass bowl with the ladyfingers. Layer the cheese mixture over it, then the chocolate, then a layer of whipped cream; repeat twice. End with whipped cream and dust lightly with cocoa.
  8. Refrigerate several hours.

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