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1
Zabaglione:
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2
Combine egg yolks, sugar, marsala, vanilla, and lemon zest in a large mixing bowl. Whisk together until the yolks are fully blended and the mixture is smooth. Transfer the mixture to the top of a double boiler; fill the bottom pot with hot water and place the top pot on top. Over low heat, cook the egg mixture, stirring constantly, for about 8 min. or until it resembles a thick custard. I may bubble a bit as it reaches that consistency. Let cool to room temp, then cover and refrigerate at least 4 hrs or overnight, until thoroughly chilled.
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3
Pastry Cream:
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4
Combine the sugar, flour, lemon zest and vanilla in a medium saucepan. Add the egg yolk and half the milk. Whisk until smooth. Place the saucepan over low heat and cook, stirring constantly to prevent curdling. Add the remaining milk a bit at a time, stirring. After about 12 min. the mixture will be thick, free of lumps and beginning to bubble. Transfer to a bowl and cool to room temp, cover and refrigerate at least 4 hrs or overnight.
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5
Whipped Cream:
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Combine the cream, sugar, and vanilla in a bowl. Beat until mixture holds stiff peaks.
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Assembly:
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* Have ready a large rectangular serving platter.
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* Combine espresso, rum extract, and sugar in a shallow baking dish, whisking to mix well. Set aside to cool.
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10
* In a large bowl beat mascarpone with a spoon; this will make it easier to mix. Add the reserved zabaglione and pastry cream, blending until just combined. Gently fold in whipped cream. Set aside.
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11
* Working quickly, dip 12 ladyfingers in the espresso- 1 sec per side. Transfer to the platter side-by-side in a single row. Spoon 1/3 of cream mixture on top, spread evenly to edges. Repeat to create 2 more layers. Wrap and refrigerate overnight
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12
* Before serving, sprinkle with cocoa through a fine mesh strainer.
