Rita Taule 6 Egg yolks

6 tb Sugar

6 tb Dry Marsala

1 lb Mascarpone room temp.

2/3 c Chilled whipping cream

1/3 c Freshly brewed Espresso coff

1/4 c Dark rum

3 tb Sugar

1 ts Vanilla extract

1 12x6x1 layer sponge cake cut

3 tb Shaved bittersweet chocolate

3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I'd share this fabulous recipe from Bon Appetit with you. Granted, it is a bit time-consuming, but should keep you busy - and...it is so worth the wait. Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow water to touch bottom of bowl). Using portable electric mixer beat until mixture triples in volume about 5 minutes. Cover zabaglione and refrigerate until well chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl. Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until well chilled about 3 hours. Combine espresso coffee, rum, 3 tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake pieces. Place generous tablespoon mascarpone mixture in bottom of each of 8 balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top with remaining mascarpone mixture. Combine shaved chocolate and ground coffee 03/13/92 2:41 PM beans. Sprinkle over

desserts. Refrigerate until chilled at least 30 minutes and up to 3 hours. NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut into 8 wedges. Take all the time you need to enjoy this scrumptious recipe! Rita in ever so sunny and beautiful Scottsdale....02/22/92