Chocolate Zabaglione Tiramisu

• 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

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

egg yolks, sugar, heavy cream, sweet marsala wine, salt, chocolate chips, mascarpone, storebought chocolate cake mix, white chocolate

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-tiramisu-recipe.html (may not work)