Restaurant: A Touch of Italy
10 egg yolks 10 ounces granulated sugar 3 ounces Marsala wine (sweet) 10 ounces heavy cream 8 ounces mascarpone cream 12 ounces espresso coffee, chilled 24 ladyfingers Cocoa powder to finish
Mix egg yolks and sugar together with 1 ounce Marsala and heat in double boiler until tepid. Using a mixer, mix on high speed until doubled in volume. It will form a ribbon-like consistency.
In separate bowl, mix heavy cream and mascarpone until it forms stiff peaks. Fold the 2 mixes together. Mix espresso and remaining Marsala in another bowl and fully dip ladyfingers into mixture. Lay them out flat in 9x13 pan. Top with custard mixture and sprinkle with cocoa powder. Alternately, use a smaller pan and layer ladyfingers and custard mix. Refrigerate for 4 hours before cutting and serving.