Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. 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.)
3. 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.