Ingredients:
For the fritters: 400 g all-purpose flour, 100 g butter, 100 g sugar, 200 g milk, 3 whole eggs, pinch of salt, 4 tsp baking powder, peanut oil.
For the custard: 4 eggs, 150 g sugar, 50 g dry marsala, 500 g very fresh mascarpone, 50 g brandy, 500 g fresh heavy cream, 1 demi-tasse cup of strong, bitter Italian coffee.
To prepare: First prepare the fritters, creating a dough from the following ingredients in this order: eggs, sugar, melted butter, milk, flour, yeast and pinch of salt.  When the dough is well-blended, roll out a series of "snakes" approx. 5/8 in. in diameter and cut these into 5/8 in. pieces, and roll the pieces into small balls. Deep fry the fritters in hot peanut oil. When fried, set on paper towels to absorb any excess oil.
Prepare the 3 custard mixtures in separate bowls. In one bowl, beat the yolks with the sugar until the mixture is light and fluffy, then fold in the marsala. 
In a second bowl, beat the mascarpone with the brandy. Beat the egg whites to stiff peaks and fold into the mascarpone/brandy.
In a third bowl, whip the cream.
Place the three cream mixtures in the refrigerator.
This dessert must be assembled right before serving. Remove the three mixtures from the refrigerator and gently fold them into each other. Add the coffee last.
Then add the fritters, mix gently and serve.
Recommended wine:
"Solamini et Amicis" Passito Igt Veneto