Mascarpone with zabaione
- 3 egg yolks
- ½ lb Mascarpone cheese
- 10 oz sponge cake
- 2 ½ tbsp Marsala wine
- 2 oz sugar
Prepare the zabaione by whisking the egg yolks, sugar and half the Marsala in a bowl.
Cook the zabaione in a bain marie over low heat and continue stirring with a whisk until it is soft and fluffy, and just beginning to come to a boil.
Add the mascarpone to the zabaione, which will melt on contact with the heat, and stir.
Prepare a mold lined with sponge cake. Drizzle the remaining Marsala on the cake, then fill with the mascarpone/zabaione mixture. Finish by covering it with other slices of sponge cake.
Place in the freezer over night.
To serve, remove from the mold and place it upside down on a serving plate.