Tiramisu Mascarpone Fondue Recipe

In a small bowl, dissolve the espresso powder in the boiling water.
In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners' sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
In a medium bowl, whisk the egg yolks to combine.
Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
Whisk the egg yolk mixture into the mascarpone mixture.
Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.
Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
Place the chopped chocolate in small, individual bowls.
Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.