TIRAMISU Filling

Mascarpone Cream
Mascarpone Cream is used as filling in Tiramisu’, but can be served as a dessert by itself with Savoiardi (Ladyfinger) cookies
Ingredients :

1 lb (450 gr) mascarpone cheese, at room temperature

1 1/2 cup (340 cc) heavy whipping cream

-With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
Zabaglione :
4 egg yolks
1/2 cup (100 gr) sugar
1/2 cup (120 cc) Marsala wine (if not available substitute with Port or Madeira)

-Beat egg yolks in a double boiler until fluffy. If you don’t have a double boiler use a heatproof bowl over a pan of simmering water.
-Beat in the sugar . .
-and the Marsala wine.
-Whisk over simmering water, until the cream thickens, just below boiling point, when small bubbles appear
-When the zabaglione custard is still warm, add the zabaglione into the mascarpone cheese, and beat to mix very well.
-Whip the cream. By hand, fold the whipped cream into the zabaglione cream, until smooth