Recipe

Step 1: Mix the egg yolk and sugar together with a whisk until light and fluffy, then gently fold in the mascarpone.

Step 2: Whip the cream in a separate bowl until soft peaks form then fold into the mascarpone mixture.

Step 3: Place a spoonful of the mascarpone and whipped cream mixture in two wine glasses. Dip the ladyfingers in the espresso and arrange them on top of the cream. Splash the marsala over the top.

Step 4: Spoon the remaining mascarpone and whipped cream mixture on top of the ladyfingers and finish by sprinkling with Green & Black’s Organic 85% Dark grated chocolate.

Step 5: Refrigerate for 20 minutes to set before serving.

Reprinted with permission from Green & Black’s.