My Aroma members only. Click to Join or Login.
7 egg yolks
1/2 cup sugar
1/4 cup sweet Marsala,
8 oz Mascarpone cheese, at room temperature
1 cup heavy cream
2 cups brewed espresso coffee
1/2 cup dark chocolate chips
1 tblsp rum
2 tsp vanilla
1/4 cup unsweetened cocoa powder
Add 2 cups of water to the inner pot of your rice cooker and set a heatproof bowl over the pot. Set to Sauté-Then-Simmer™ and beat together egg yolks and sugar in the warming bowl.
Add the Marsala and continue to whisk until mixture is thick and has doubled in volume, about 15 minutes. Remove from heat and stir in the Mascarpone cheese until completely blended.
In another bowl, whip the heavy cream to soft peaks and fold into the Zabaglione mixture you just prepared. Set aside
Rinse the inner pot of the rice cooker. Set to Sauté-Then-Simmer™ and combine espresso, rum and vanilla. When hot, add chocolate and stir to dissolve. Let mixture cool down enough for you to be able to dip ladyfingers.
Begin dipping each ladyfinger swiftly in the chilled coffee mixture and add to the bottom of a square 6″ by 6″ dish in one layer. Spoon enough Zabaglione over the ladyfingers to cover evenly, using a spatula to create an even layer.
Repeat with a second and third layer of dipped ladyfingers and remaining Zabaglione. Dust top with cocoa powder. Let set in the refrigerator for a few hours before serving.