Tiramisu

Directions

1. 1
   Zabaglione: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
2. 2
   In the bottom part of the double boiler, bring water to a boil; reduce heat to a simmer.
3. 3
   Place egg yolk mixture over water and gradually add Marsala, beating continuously.
4. 4
   Scrape bottom and sides of pan occasionally.
5. 5
   Cook 6-10 minutes or until soft mounds form.
6. 6
   Transfer to a bowl, cover and refrigerate for 30 minutes.
7. 7
   Tiramisu: Whip cream with 2 tbsp.
8. 8
   sugar until soft peaks form.
9. 9
   Fold in Mascarpone and Zabaglione and mix well until blended.
10. 10
    Cover and refrigerate 1 hour.
11. 11
    In a seperate bowl, mix espresso, 2 tbsp.
12. 12
    sugar, Brandy/Marsala and vanilla.
13. 13
    Arrange 16 cookeis on the bottom of a 9x13-inch pan.
14. 14
    Carefully spoon about 1 tbsp.
15. 15
    of mixture over each cookie so they are well saturated but not falling apart.
16. 16
    Spoon 1/3 cheese mixture over cookies and sprinkle with 1 tbsp.
17. 17
    cocoa.
18. 18
    Repeat two more times ending with cocoa.
19. 19
    Cover and refrigerate at least 5 hours or overnight so that the cookies can soften as they absorb moisture.
20. 20
    Garnish and serve.