Tiramisu Trifle With Zabaglione Filling - cooking recipe

Ingredients

Zabaglione
5 egg yolks
1/4 cup sugar
1/2 marsala, divided
1/4 cup dry white wine
2/3 cup heavy cream, chilled
4 tablespoons sugar, divided
1 lb mascarpone cheese
1/3 cup freshly brewed espresso or 1/3 cup very strong coffee
1/4 cup cognac
1 tablespoon vanilla extract
6 ounces ladyfingers, split
3 ounces semisweet chocolate
1 tablespoon cocoa powder

Preparation

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