Alessi Savoiardi Cookie Package

Zabaglione Cream

5 egg yolks

¼ c. sugar

½ c. sweet Marsala wine

In the top of a double boiler (or I use a glass bowl that fits over one of my saucepans), beat the egg yolks and sugar until the mixture is pale yellow. Get water to boil and place top (or bowl) over boiling water. While stirring slowly, add the Marsala wine. Continue to heat and stir until soft mounds are formed. (This can take 6 – 12 minutes.) Chill for 30 minutes.

Cheese Mixture

1 c. whipping cream, chilled

2 T. sugar

1 lb. Mascarpone cheese, near room temperature

1 recipe Zabaglione

Whip the cream with 2 T. sugar until soft peaks form. Fold in the Marscapone cheese and the Zabaglione. Chill for 1 hour.

Soaking Mixture

2 c. strong coffee, cool

½ c. sweet Marsala wine

1 T. vanilla

2 T. sugar

Stir ingredients together.

14 oz. Savaoriadi Cookies

Cocoa – about 3 T.


Arrange about 16 cookies in a 9'x13” pan. Spoon about a tablespoon of the soaking mixture over each cookie, so that they are dampened but not falling apart. Spoon 1/3 of the cheese mixture over the cookies. Sprinkle cocoa over the entire layer. Repeat twice covering each layer with cocoa. Cover and refrigerate at least 5 hours or overnight so the cookies can soften. Garnish as desired and serve.

I really think the cream is enough for two layers only. If you are doing a really big pan, double the Zabaglione and cheese mixture.