| | Directions | | Separate the eggs into 2 bowls. In one bowl beat the whites until stiff and gradually add half of the sugar. In the other bowl beat the yolks well and add the other half of the sugar. Continue beating and add the mascarpone and beat a little more. Fold the whites into the yolks until just blended. Pour the coffee onto a plate and one by one dip the cookies quickly into the coffee on both sides and place in a casserole dish or cake pan, all in the same direction. (If you soak too long, they will disintegrate.) Pour about half of the egg and mascarpone mixture over this layer. Sprinkle with cocoa and half of the chocolate pieces. Pour the Marsala onto a plate and dip the cookies on both sides. Make a second layer of cookies laying them perpendicular to the previous layer. Pour the remaining egg and mascarpone mixture over this layer. Sprinkle with cocoa and remaining chocolate pieces. If possible refrigerate for 2 to 3 hours before serving. |
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| Ingredients | | - |  | 14 ounces Savoiardi (ladyfinger) cookies |
| - | | 6 eggs |
| - | | 1/2 cup coffee |
| - | | 2/3 cup sugar |
| - | | 2 cups mascarpone |
| - | | unsweetened cocoa |
| - | | 1 semi-sweet chocolate bar chopped into little pieces |
| - | | 1/2 cup Marsala wine |
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