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Ingredients

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Directions

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  • Whisk egg yolks and sugar in top of double boiler over simmering water, stirring continuously until the mixture is thick and lemony, about 6 minutes. Add Marsala and continue whisking until mixture is thick enough to coat the back of a spoon, about 3 minutes.

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  • Sprinkle gelatin over 1 tablespoon water in a small cup. Heat in the microwave for 15 seconds. Stir to dissolve completely. Stir into the egg yolk and wine mixture. Remove to a bowl and cool.

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  • Line a 4-quart bowl with plastic wrap, draping extra over the sides. Line the bowl with the ladyfingers, trimming the tops flat if necessary.

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  • In a clean, large bowl, whip the egg whites to stiff peaks. Set aside.

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  • In another large bowl, beat the cream to soft peaks. Fold whipped egg whites and whipped cream into the cooled egg yolk and wine mixture.

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  • Pour mixture into the lined bowl. Cover the top with ladyfingers. Cover and refrigerate overnight.

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  • To serve, gently invert onto plate and dust top with confectioners' sugar and cocoa, if desired.

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