Tiramisu With Orange Zest

Make a zabaglione by beating the egg yolks and 150gms sugar in the top of a double boiler until ivory coloured.
Whisk gently over simmering water until the mixture begins to thicken.
Allow to cool.
Take the juice and zest of an orange and cook till the zest is soft and the juice is thick.
Mix it in the zabaglione.
Soften gelatine in cold water.
Add it to the zabaglione.
Blend mascarpone cheese with the zabaglione.
Add the cream slowly.
Make a coffee mixture with coffee, sugar and Amaretto.
Cool it.
Dip the sponge fingers into the coffee mixture.
Let it soak in the coffee syrup mixture.
Arrange in a single layer in the bottom of a 9 inch bowl.
Cover them with half the zabaglione.
Repeat the layers, finishing with the zabaglione.
Refrigerate for several hours before serving.