4 eggs, separated
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 pound mascarpone
2 tablespoons Marsala wine
½ cup strong, fresh brewed espresso coffee
2 tablespoons coffee liqueur, such as Kahlúa
2 tablespoons powdered hot chocolate
This classic Italian dessert
is made with rich mascarpone cheese. If necessary, cream cheese can be substituted, but the dessert won't have the same flavor. Sponge cake can be used instead of ladyfingers.
Beat the egg whites until they begin to form peaks but are not dry. Beat in the confectioners' sugar.
Beat the egg yolks until light and fluffy. Beat in the vanilla extract. Vigorously whisk the mascarpone cheese and Marsala wine into the egg yolks. Carefully fold the egg yolks into the egg white mixture.
In a small bowl, combine the espresso with the coffee liqueur. Dip the ladyfingers into the espresso. Line a deep 8 × 10-inch serving dish with the dipped ladyfingers. Carefully spread the mascarpone mixture over top. Cover and chill for at least 2 hours. Dust with the powdered chocolate just before serving.