Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     eggs
  8             ounces  mascarpone-type cream cheese
  6             ounces  cream
  7             ounces  sugar
  8             ounces  savory biscuits
     1/4           cup  cognac
  5               cups  espresso coffee
     1/4           cup  bitter liqueur
  3 1/2         ounces  fondant chocolate -- grated
     1/4           cup  marsala
     1/2         ounce  vanilla
  1              ounce  cocoa
  2             ounces  almonds.

Preparation:

Prepare the zabaione as follows: in a bowl put two egg yolks with 2 tablespoons sugar and the marsala. Place in a large receptacle filled with water and place on flame. Beat until well blended. In the meantime, beat the whipping cream. The remaining egg yolks should be mixed with the remaining sugar. Beat the egg whites until stiff and add to the egg yolks and sugar and add the whipped blended egg yolks (the zabaione). Separately mix the coffee with the cognac and 1 oz. of sugar. Wet the savory biscuits with the coffee and line the bottom of a pan with the biscuits. Cover with a layer of the cream. Repeat once. Put in the refrigerator for approximately 60 minutes. Sprinkle with the cocoa and finely chopped almonds and serve

Nutritional Information:

240 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 159mg Cholesterol; 71mg Sodium