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1
Prepare Zabaglione by placing egg yolks in top of a double boiler.
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2
Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
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3
Place water in bottom of double boiler and bring to a boil over high heat.
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4
Reduce heat to lower and place top of double boiler over simmering water.
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5
Gradually beat 1/4 cup marsala into egg yolk mixture.
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6
Beat 1 minute.
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7
Gradually beat in remaining marsala and 1/4 cup white wine.
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8
Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
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9
Beat constantly, scraping sides and bottom of pan frequently.
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10
DONOT over cook custard!
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11
Immediately remove from heat and whisk custard briefly.
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12
Cover and refrigerate Zabaglione until well chilled.
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13
Beat cream with 2 TB sugar in large bowl until soft peaks form.
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14
Gently fold in mascarpone cheese, then Zabaglione.
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15
Refrigerate at least 3 hours or until well chilled.
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16
Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
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17
Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
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18
Generously brush ladyfingers with the espresso mixture.
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19
Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
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20
Sprinkle with 1/4 of grated chocolate.
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21
Repeat these layers 3 more times.
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22
Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
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23
Cover and refrigerate at least 30 minutes.
