Thursday, March 02, 2006


This amazingly popular pudding is said to have originated in Venice in the 1950’s, and is one pudding that actually benefits from being made the day before!
Here at La Preghiera, Umbria, Italy, on Weds 26 April - Sat 29 April 2006 will take place a 3 Day Cookery Course! Learn how to make fresh pasta, sauces, dolci and traditional Umbrian recipes, visit a thriving local market and hunt for truffles! For information and special offers see .

Ingredients-Serves 4

150g plain dark chocolate, with over 60 per cent cocoa solids
250g mascarpone cheese
5 tablespoons caster sugar
6 tablespoons Marsala wine
2 tablespoons dark rum
2 egg yolks
300ml double cream, whipped to form soft peaks
100ml Italian espresso coffee
24 savoiardi or sponge fingers
200g fresh raspberries, plus extra to serve
A serving dish or 4 glasses

Put the chocolate in a blender or food processor and grind to a powder. Set aside. Put the mascarpone in a bowl and whisk in 3 tablespoons sugar, then beat in 2 tablespoons Marsala and then the rum. Set aside.
To make the zabaglione mixture, put the egg yolks, 2 tablespoons Marsala ad the remaining 2 tablespoons sugar in a heatproof bowl and beat with a mixer or whisk until blended. Set the bowl over a saucepan of gently simmering water – the bottom of the bowl should at no time be in contact with the water, and don’t let the water boil. Whisk the mixture until it is glossy, pale, light and fluffy and holds a trail when dropped from the whisk (about 5 minutes). Remove the bowl from the heat and whisk until cold. Fold in the whipped cream, then fold in the mascarpone mixture.
Pour the espresso into a bowl and stir in 2 tablespoons Marsala. Dip the savoiardi, one at a time, into the espresso. Do not leave them for too long or they will disintegrate. Arrange half the dipped savoiardi in the bottom of the serving dish or 4 glasses. Trickle over some espresso, then add a layer of raspberries. Sprinkle with one-third of the ground chocolate, then spoon over half the zabaglione-cream-mascarpone mixture. Finish with a thick layer of chocolate and a few extra raspberries. Chill in the refrigerator for at least 3 hours(overnight is better) for the flavours to develop. Serve chilled.