Step 1

Combine coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.

Step 2

Beat egg yolks and ½ cup of the caster sugar in a medium bowl with an electric mixer for 5 minutes or until creamy.

Step 3

Add mascarpone and extra marsala. Beat on medium speed until softly whipped.

Step 4

Beat egg whites and remaining sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture then fold in the unwhipped cream.

Step 5

Dip one-quarter of the biscuit halves, one at a time, for 1-2 seconds only, into the coffee mixture. Arrange the biscuits in a single layer, trimming to fit where needed, to cover the base of a 3-litre (12-cup capacity) glass serving dish.

Step 6

Spread one-quarter of the mascarpone mixture over the biscuits. Place Nutella in a small bowl; microwave on HIGH for 30 seconds. Drop one-third of the Nutella in teaspoonfuls over the mixture; swirl slightly. Lightly press in 80g of the raspberries. Repeat layers twice. Top with remaining biscuits then mascarpone mixture. Cover, refrigerate overnight to allow biscuits to soften.