Serves 6



The real deal. If you want a version without the raw eggs, check this recipe.

Preparation

• In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy.
• Add the mascarpone cheese and mix it in with a spoon until well combined.
• Now whip the egg whites until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone mixture from the bottom to the top.
• Add the cocoa to 1/3 of the mascarpone mixture and mix well.
• Spread half of the remaining mascarpone mixture without cocoa onto the bottom of the cake dish (My dish is 11-3/4" x 8-3/4" and 2-1/2" deep).
• Quickly dip both sides of the lady fingers into the espresso coffee and place them over the mascarpone cream.
• Cover this layer with all the chocolate mascarpone cream.
• Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it. Place them over the mascarpone chocolate cream and top with the remaining mascarpone cream.
• Sprinkle the top with cocoa powder through a fine mesh strainer.
• Refrigerate for 24 hours.