Chocolate Zabaglione Tiramisu

Ingredients

• 6 large egg yolks
• at room temperature
• 1/3 cup sugar
• 1/2 cup heavy cream
• plus 1/3 cup heavy cream
• chilled
• 1/2 cup sweet marsala wine
• 1/8 teaspoon fine salt
• 2/3 cup (4 ounces) semisweet chocolate chips
• 1/3 cup mascarpone
• at room temperature
• 1 store-bought chocolate cake mix
• such as Betty Crocker Super Moist Dark Chocolate
• baked according to box instructions
• One 3.5-ounce bar white chocolate
• such as Lindt
• for chocolate curls

Instructions

1. In a medium bowl, whisk the egg yolks and sugar until blended.
2. Whisk in 1/2 cup cream, the marsala and salt.
3. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water).
4. Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes.
5. Place the bowl on a work surface and add the chocolate chips.
6. Whisk until the chocolate chips are melted and the mixture is smooth.
7. (Can be made 1 hour in advance.
8. Let stand at room temperature.
9. Whisk before using.)
10. Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick.
11. Dice the cake into small cubes.
12. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets.
13. Spoon 2 heaping tablespoons of zabaglione on top.
14. Top with a dollop of the mascarpone mixture.
15. Repeat the layers.
16. (Wrap any leftover cake cubes in plastic wrap and freeze.)
17. Top with white chocolate curls and serve.