1 cup espresso coffee
2 teaspoons sugar
4 egg yolks
1/2 cup sugar
1/2 cup Marsala wine
1 1/2 cups whole milk
1/2 cup heavy whipping cream
12 ladyfinger cookies
1 cup of semi-sweet dark chocolate
1 tablespoon espresso grounds
semi-sweet chocolate shavings for
Prepare a strong espresso coffee, about one cup. Dissolve two teaspoons of sugar in the coffee when still hot. Let the coffee cool in the refrigerator for about two hours or until cold.
To prepare the zabaglione: Beat the egg yolks in a heat-proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar and the Marsala wine. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before boiling point, when small bubbles appear. Turn heat off and set aside to cool while preparing the milk mixture.
To prepare the gelato: In a saucepan over medium heat, combine cream and milk. Heat until bubbles appear around the edge of the pan. Stir the milk/cream mixture into the zabaglione. Cool this mixture to room temperature. Place the pan onto a bowl filled with ice and water if necessary. When the mixture is lukewarm, place in the refrigerator for two hours or until cold.
To prepare the bark: Melt the chocolate in the microwave at 30-second intervals until you can stir in the espresso grounds. Then pour on a cookie sheet covered with parchment and spread to one-fourth of an inch thickness and cool in the fridge until hard.
To assemble, dip the ladyfingers in the espresso and lay in a layer in the bottom of a cup. Then layer gelato ice cream; repeat until the cup is filled. Place a piece of chocolate bark on top.