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