This delicious recipe is from the cookbook Dinner with the Baker.
Using electric beaters, beat eggs in a large mixing bowl until the volume of the eggs increases, then add sugar and continue mixing until pale and frothy. Add mascarpone and mix until well combined.
In a separate bowl, whip fresh cream, then fold cream gently into mascarpone mixture. Add Marsala and mix until well combined, then set aside.
Pour coffee into a medium bowl and cut Savoiardi biscuits in half. Dip biscuits in coffee one at a time and allow coffee to be absorbed. Arrange biscuits around the sides of glasses or a bowl. Divide mascarpone mixture evenly between glasses.
Repeat with remaining biscuits and marscapone mixture. Dust with cocoa powder and refrigerate for 4 hours before serving.
From Dinner with the Baker, by Pino Locantro, RRP $45.00, New Holland Publishers.
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