Brew the espresso coffee and pour it into a shallow dish. Add 20 grams of granulated sugar to the warm espresso coffee and stir until dissolved. Let the sweetened espresso coffee cool completely.
2
In a large bowl, combine the egg yolks and 120 grams of granulated sugar. Whisk vigorously with an electric mixer until the mixture is pale yellow, thick, and creamy, forming a sabayon-like consistency.
3
Gently fold the mascarpone into the egg yolk and sugar mixture until just combined and smooth. Do not overmix. Stir in the Marsala wine.
