• 15 egg yolks
  • 1 qt. heavy cream
  • 16 oz. mascarpone cheese
  • 45 ladyfingers
  • 1 qt. espresso
  • 2 oz. marsala wine
  • 1 oz. triple sec
  • 1 cup sugar
  • Chocolate syrup
  • Cocoa powder

Place egg yolks and triple sec in mixing bowl, heat in a double boiler until the eggs thicken, remove and cool for 1 hour.

Whip heavy cream and marsala in mixer until soft peaks form, add sugar and mascarpone, and whip until stiff peaks form

Gently fold the cooled egg mixture into the cream mixture, pour 1/3 of the mixture into a 10 x 12 x 4 baking dish

Dip lady fingers in the espresso (no more than 2 seconds,) tightly arrange in baking dish. Pour another 1/3 of filling, place another layer of ladyfingers, top with the remaining filling

Place in freezer for 24 hours.

When ready to serve, thaw in refrigerator for 2 hours

Cut into 4” squares, garnish with chocolate syrup and / or cocoa powder