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Yoshimi Hidaka's ACQUA PAZZA channel

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Ingredients

egg yolk : 2 pieces
グラニュー糖 : 50g
マルサラ酒 : 大さじ4
生クリーム : 100cc
マスカルポーネ : 250g
（A）卵白 : 2個
（A）グラニュー糖 : 20g
サヴァイアルディフィンガービスケット : 適量
エスプレッソ : 100～150g
ココアパウダー : 適量

Time required

30minutes

Procedure

1) Make Zabaione sauce 01:30
Put egg yolk and granulated sugar in a bowl and mix.
When the color becomes light, add Marsala liquor, mix and boil in hot water.
When it becomes thick, remove the heat with ice water.
2) Make cream 04:20
Add mascarpone to 1 and mix, then add fresh cream that has been standing for about 8 minutes and mix.
Add the whipped cream mixed with (A) and mix well.
3) Finish 08:52
Spread the cream on a plate and put the biscuits on it.
Apply espresso coffee to the biscuits soaked in it, and then add cream on top.
Complete with cocoa powder.

Point

・ Zabaione sauce can be used for fruits and other sweets.
・ Keep the mascarpone soft at room temperature.
・ Milk can be used as a substitute for Marsala liquor.
・ Biscuits can be replaced with other biscuits if you like.
・ You can sprinkle cocoa powder on it and then put it in the refrigerator.