Latteria Perenzin

Lighter, as the proportion of mascarpone is reduced; safer, because the egg is cooked.

for the zabaglione:
4 egg yolks
12 tablespoons marsala
100 g sugar

400 g Savoy biscuits (sponge fingers)
coffee, as needed
150 g mascarpone
150 g ricotta
150 g whipping cream
vanilla essence
bitter cocoa

Prepare the zabaglione: place the egg yolks in a bowl with the sugar and beat together until white and frothy. Add the marsala, mixing in with a whisk. Pour the resulting mixture into a casserole and warm over a medium heat, whisking continuously until the creamy mass has almost doubled in volume, though without ever coming to the boil. Remove the mixture from the heat and leave to cool, stirring occasionally (prepare the zabaglione well in advance, preferably, so that it will be completely cold when added to the cream!)

Put the ricotta into a bowl with the mascarpone, cream, sugar and vanilla essence, and whip up to a frothy cream with an electric whisk, then fold in the zabaglione as gently as possible.

Soak the sponge fingers in the coffee and arrange in layers on a tray or dish, alternating with layers of cream and finishing with cream on top.

Sprinkle with bitter cocoa powder, preferably just before serving chilled.