• Prep Time: 45 minutes
  • Total Time: 6 hours and 45 minutes
  • Yield: 12 servings



Make zabaglione filling in the top part of a double boiler by beating eggs and sugar together until the mixture is pale yellow in color.

Place egg yolk mixture over water and gradually add Marsala, beating continuously. Scrape bottoms and sides of pan occasionally and cook 6 – 10 minutes or until soft mounds can be formed.

Transfer to bowl, cover and refrigerate 30 minutes.

Make the mascarpone filling by whipping cream with 2 tbsp sugar until soft peaks form.

Fold in mascarpone and prepared zabaglione and mix until well blended.

Cover and refrigerate one hour.

In a separate bowl, mix espresso, 2 Tbsp sugar, Marsala and vanilla.

Arrange 16 cookies on the bottom of a 9" x 13" pan.

Carefully spoon about 1 Tbsp of the coffee mixture over each cookie so they are well saturated but not falling apart. Spoon 1/3 cheese mixture over cookies and sprinkle with 1 Tbsp cocoa.

Add another layer of cookies and repeat step 9 two more times ending with cocoa.

Cover and refrigerate at least 5 hours or overnight so that cookies soften as they absorb moisture.