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1
Arrange half the lady fingers in the bottom of a 9 x 13 pan.
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2
Mix hot water with coffee granules and 2 Tbsp brandy.
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3
Pour 1/2 this mixture gently over lady fingers.
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4
Set aside.
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5
Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
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6
Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
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7
Let cool a little.
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8
Stir constantly while cooking.
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9
Carefully mix zabaglione with mascarpone cheese.
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10
It will appear to be quite liquid.
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11
Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
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12
Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
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13
Top with 1/2 whipped cream.
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14
Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate.
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15
Place balance of lady fingers on top of this to create a second layer.
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16
Pour remaining coffee mixture carefully over these lady fingers.
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17
Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
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18
Cover with plastic wrap and refrigerate till set.
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19
It is best if left over-night.
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20
When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
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21
NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.
