I haven't come across anyone that doesn't like Tiramisu - here is a quick and easy way of making a beautiful dessert that will impress all and leave them wanting more..
For the coffee dip:
2 cups of strong espresso coffee
1 1/2 tablespoons of sugar
Prepare a strong espresso coffee and dissolve the sugar while its still hot. Place in a medium sized bowl and let it cool at room temperature.
For the zabaglione filling:
4 egg yolks
1/2 cup sugar
1/2 cup Marsala wine
450g Mascrapone cheese
Whipped cream from the remaining egg whites
400g sponge lady fingers (about 40)
In a medium sized bowl, beat the egg yolk with a mixer until light yellow in colour and fluffy. Add sugar spook by spoon and beat really well. Add wine and mix well. Place your bowl either in a double boiler or in a smaller saucepan filled with water. You will need to steam your zabaglione until it thickens. Stir constantly on the steam, until small bubbles start to form.
In another bowl, mash the mascrapone cheese with a spoon. Add the thickened zabaglione and beat with a mixer until well combined. Add the beaten egg whites (beat until soft peaks form and gradually add 4 spoons of sugar until the egg whites are silky and firm). Fold in the egg whites cream and leave in the fridge while you work on the lady fingers.
Lightly soak the lady fingers in the coffee just enough to cover each side they will soak up the coffee very quickly and you don't want them to be soggy. Place them in one layer in a medium sized tray. Evenly distribute half of the zabaglione cream over the lady fingers. Add another layer and repeat the process.
Refrigerate for 4-5hrs and then sprinkle with the cocoa powder. Cut in thick rectangular shapes and serve.