There are lots of variations of this famous Venetian pudding. The original recipe was created in Treviso by the chef Roberto Linguanotto aka Loli.
No marsala, no liqueur, here are the ingredients:
12 egg yolks
½ kg of sugar
1 kg of mascarpone
savoiardi (lady fingers)
espresso coffee, cooled
First prepare a large moka, pour the coffee into a bowl and let it cool.
Beat the egg yolks with the sugar until you get a creamy mix, then add the mascarpone. Quickly dip the savoiardi in the coffee, one at a time, and line the bottom of a glass dish with a layer of savoiardi, top with half of the mascarpone mix, and then add another savoiardi layer, then the remaining mascarpone and a final dusting of cocoa powder.
Chill in the fridge for about 4 hours, then serve and enjoy!
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