TIRAMISU ITALIANO
Steps:
- Whisk together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup marsala and continue to whisk until mixture is thick and doubled in volume. (This is essentially a zabaglione.) Remove from heat. Stir in mascarpone until completely blended. In a chilled bowl, whip heavy cream to soft peaks. Fold whipped cream into zabaglione to lighten. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently and stir to dissolve chocolate. Then, chill mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in chilled mixture and arrange in a single layer on a 9x13 glass baking pan or a trifle dish. Do not soak cookies or they will become mushy. Spread 1/2 mascarpone cream evenly with a spatula on top of ladyfingers. Repeat these layers until all ladyfingers and mascarpone cream have been used, making sure to leave a mascarpone layer on top. Sprinkle top with cocoa. Refrigerate 2 hours before serving.
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