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Serve with ice cream or a quick zabaglione for a special dessert.

Her dense chocolate budino is buried under an airy, lightly bitter espresso zabaglione studded with shingles of dark chocolate.

You can also dollop your ice cream with zabaglione, an egg-based custard sauce.

Some argue the egg yolks must be gently cooked into a zabaglione, while others, like Headley, insist on raw yolks.

When the zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula.