Ingredients:
- 100 g dark chocolate
- 250 g sugar
- 8 egg yolks
- ½ l Whipping cream
- 20 biscuits (preferably shortbread)
- 5 Gelatine sheets
- marsala
- alchermes liqueur
Soften the gelatine in cold water. Beat the yolks with the sugar in a dish until frothy. Slowly add 10 spoonfuls of marsala, while continuing to Stir. Cook the zabaione mixture in a bain-marie, continuing to Stir, until it swells and starts to boil; squeeze the Gelatine then add it to the zabaione, dissolving it by Stirring continuously. Divide the mixture into two equal portions. In one, stir the Melted chocolate from the bain-marie. Leave the two mixtures to cool and carefully add the Whipped cream. Pour the alchermes over the top; firstly over the Chocolate mixture, then the yellow mixture. Cover with foil then place in the fridge for a few hours. Turn out onto a dessert plate to serve.