Chocolate Tiramisu

From: Giada De Laurentiis; Everyday Italian

1 (8oz) container mascarpone cheese
3/4 C whipping cream
2/3 C sugar
Chocolate Zabaglione, cold
2 1/2 C espresso, cold
32 Savoiardi (crisp ladyfinger cookies, from 2 7oz packages)
unsweetened cocoa powder, for sifting

In a large bowl, stir the mascarpone cheese two times or just until smooth. Do not overmix. In a medium bowl, beat the cream and 1/3 cup of sugar with an electric mixer until soft peaks form. Fold the sweetened whipped cream into the mascarpone, then fold int eh chocolate zabaglione. Cover and refrigerate.

Line a 9 1/4 x 5 x 2 3/4 inch metal loaf pan with plastic wrap, allowing plastic to extend over the sides. In another medium bowl, whisk the espresso and remaining sugar to blend.

Working with one cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. Spoon one third of the mascarpone mixture over the cookies to cover. Repeat the dipping and layering of cookies and mascarpone mixture two more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly. (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate for at least 2 hours and up to 1 day.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter and remove the plastic. Sift the cocoa over the tiramisu and serve.