Brew Espresso

Mix 2 Tablespoons of Sugar with espresso. Add Rum or Brandy. I use rum out of preference.

After Mixing Espresso, Place into Refrigerator to Cool

In Heat Proof Bowl, Whisk Egg Yolks until they become a light and fluffy cream.

Pour sugar and wine and whisk briefly until blended

Pour some water into a saicepan and set it over high heat. After it boils, lower to medium.

Place heat proof bowl over the water until mixture thickens and smooths out. stop when it slowly bubbles

As zabaglione cools, Whip heavy cream into soft peaks in a seperate bowl.

In a third bowl, beat the mascarpone until smooth and creamy

Pour Zabaglione Mix into cheese and beat until smooth.

Fold whipped cream Into Zabaglione/cheese mixture.

Place mixture into fridge.

Take espresso mix, and dip lady fingers into it for about 1 second on each side. then place into pan, or whatever else you are serving with. I use a martini cup.

When placing into a pan, place enough for 1 layer of lady fingers. then spread the Custard mix on top.

Cover Custard layer with another layer of soaked lady fingers.

add rest of custard mix. then sprinkle cocoa powder on the top evenly

Chill for 4 hours