-
1
In a large bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will become stiff).
-
2
In a medium bowl, beat the cream and 1/3 cup of the sugar with an electric mixer until soft peaks form.
-
3
Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione.
-
4
Cover and refrigerate.
-
5
Line a 9 1/4 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
-
6
In another medium bowl, whisk the espresso and the remaining 1/3 cup of sugar to blend.
-
7
Working with one cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
-
8
Spoon one third of the mascarpone mixture over the cookies to cover.
-
9
Repeat the dipping and layering of the cookies and remaining mascarpone mixture two more times.
-
10
Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu.
-
11
Press lightly to compact slightly (the last layer will extend above the pan ides).
-
12
Cover the tiramisu with plastic and refrigerate for at least 2 hours and up to 1 day.
-
13
Unwrap the plastic from atop the tiramisu.
-
14
Invert the tiramisu onto a platter and remove the plastic.
-
15
Sift the cocoa over the tiramisu and serve.
