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Prep Time45 mins
Course: Dessert
Servings: 10 people


  • 6 egg yolks
  • 60 ml sweet marsala liqueur
  • 1 cup (375 gr) mascarpone
  • 250 ml heavy double cream
  • 1 cup (250 ml) brewed espresso, cooled
  • 3 tbsp (45 ml) coffee-flavored liqueur
  • 36 units empty savoiardi (lady-fingers) preferably homemade
  • 3 tbsp (22 gr) Dutch-style cocoa powder
  • 60 gr sugar


  • Beat the egg yolks in a bowl until thick.
  • Place the bowl over the fire in a saucepan of simmering water and continue beating, gradually adding the sugar and the marsala.
  • Beat until the mixture is as thick as softly whipped cream, for about 6 minutes.
  • Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.
  • Refrigerate.
  • Beat the mascarpone until it is smooth.
  • Whip the cream until it forms stiff peaks, then fold it into the mascarpone.
  • Fold in the zabaglione.
  • Mix the espresso with the coffee-flavored liqueur.
  • Line the bottom of a 9-inch (23 cm) square glass or porcelain baking dish with the half savoiardi.
  • Brush them with half the espresso.
  • Spoon half the zabaglione over them.
  • Top with another layer of savoiardi, brush with the remaining espresso, and smooth the rest of the zabaglione on top.
  • Dust the top with the cocoa sieved through a fine strainer.
  • Refrigerate at least 1 hour before serving.