Step 1

Separate the yolk from the white on each egg and place in two different bowls.

Step 2

Beat the white of the eggs on high until very stiff. Refrigerate while you complete the other steps (if you have a stand mixer, you can leave the whites to beat on high while you are assembling the rest of the dessert).

Step 3

In a separate bowl, add the sugar to the egg yolks and beat with an electric mixer to combine

Step 4

Add the marsala to the yolks and beat again to combine.

Step 5

Add the mascarpone into the yolk mixture and beat until smooth and firm.

Step 6

Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Allow to chill in the fridge while you assemble the next step.

Step 7

Lay your coffee in a shallow bowl. Very quickly soak each side of the ladyfingers in the coffee. Do not allow to soak for too long or they will get soggy and fall apart.

Step 8

In an 8x8 pan, layer the coffee-soaked lady fingers and then half of the cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the cream.

Step 9

Use a sifter to dust a thin layer of cocoa powder over the top of the tiramisu

Step 10

Allow to sit for 45 minutes to an hour before serving.