Zabaglione, (Make up to 2 days ahead)
6 large egg yolks
1/2 cup sugar
1/2 cup dry Marsala wine
Tiramisu, (Make 4-24 hours ahead)
1 pound soft Mila Mascarpone
2/3 cup heavy whipping cream, chilled
6 tablespoons sugar, divided
1 package Forno Bonomi Ladyfingers
1/3 cup very strong espresso
1/4 cup dark rum
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa
1 tablespoon powdered sugar
**Zabaglione**: Fill a 4-quart saucepan halfway with water and bring to a simmer over medium-high heat.
In a large metal bowl, whisk together yolks, sugar and Marsala until foamy; hold the bowl over the simmering water, making sure the bowl doesn’t touch it, and keep whisking for 5 minutes, or until the cream is thick and reads 170° F on an instant-read thermometer. It will thickly coat a spoon when ready.
Quickly scrape it into a storage container. Cool, cover and refrigerate for at least 1 hour or up to 2 days.
**Tiramisu**: About 4-24 hours before serving, stir the mascarpone in a large bowl to loosen it.
In a chilled medium bowl, beat the cream with half the sugar and a pinch of salt until it forms soft peaks. Fold into the mascarpone, then fold in the cold zabaglione, keeping the mixture light.
Chill until ready to assemble the dessert.
Layer the bottom of a trifle dish, or dish of your choosing, with ladyfingers.
Mix together the espresso, rum, vanilla and remaining sugar.
Moisten the ladyfingers with half the liquid, then add half the mascarpone mixture. Top with another layer of ladyfingers and add the rest of the espresso blend. Cover with the remaining mascarpone.
Cover and chill at least 4 hours.
Just before serving, dust the dessert with sifted cocoa and powdered sugar.
Cut into small squares and serve cool, but not ice cold.