INGREDIENTS:
6 egg yolks
1 cup sugar
8 oz. (1 cup) mascarpone cheese or cream cheese room temperature

2 cups heavy whipping cream, well chilled

36 Lady Fingers or Vanilla Wafers

1 cup cold Kiele O Kona Italian Roast espresso coffee

½ cup Kona Coffee Liqueur

1 3 oz. Dark Chocolate Candy Bar, grated

1 3 oz. White Chocolate Coconut Candy Bar, grated 

INSTRUCTIONS:

• Mix the cold espresso with the coffee liquor and set aside.
• Separate the egg yolks from the egg whites save the egg whites for another use.
• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for 5 to 10 minutes, stirring constantly, (This is Zabaione) remove from the heat and with an electric mixer, whip yolks until thick and lemon colored.
• Add Mascarpone to the whipped egg yolks, beat until combined.
• In a separate bowl, whip cream to stiff peaks.
• Gently fold the whipped cream in the mascarpone/Zabaione mixture.
• Divide the cream mixture in half, in a separate bowl fold in 3 tablespoons of the espresso/coffee liquor. Set both cream mixtures aside.
• Dip the lady fingers into the espresso/coffee liquor mixture just long enough to get them wet, do not soak.
• Arrange the lady fingers in the bottom of a 13 inch oblong baking dish.
• Spoon the espresso/coffee liquor cream filling over the lady fingers, first layer.
• Repeat process with another layer of lady fingers and finish with the zabaione cream.
• Decorate with grated dark chocolate and grated coconut white chocolate. Refrigerate 4 hours or overnight for best results. Serve Cold and Enjoy!