The most "lightest" wonderful Italian dessert. Compliments of Chef Franco at Casa Bella Inn, Pittsfield, Vermont

16 oz. packet of ladyfingers
1/2 glass Marsala wine
5 egg yolks
1 1/2 C. granulated sugar
1 qt. heavy whipping cream
Unsweetened cocoa powder

Place ladyfingers in a rectangular glass dish and sprinkle with espresso and 1/4 glass of Marsala wine and allow to soak. In a double boiler over medium heat beat egg yolks, sugar and remaining Marsala wine. Cook 5-8 minutes or until eggs become very thick and lemon colored.
In a small bowl whip the cream until very stiff. Fold egg yolk mixture into cream and spread over ladyfingers. Refrigerate 3-5 hours and top with cocoa.

Recipe Summary:
Yield: 6-8
Prep Time: 35 minutes

Other recipes by Casa Bella Inn:
Saltimbocca Alla Romana
Fettuccine Alla Gaby

Recipe Provided By:
Casa Bella Inn
Pittsfield, VT

Pittsfield Bed and Breakfast Inns