Step 1

Using the coffee and boiling water, prepare coffee in a plunger. Pour into medium bowl; stir in the marsala.

Step 2

Beat the egg yolks and sugar in a small bowl with an electric mixer until fluffy.

Step 3

Beat the mascarpone and extra marsala in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture.

Step 4

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

Step 5

Dip biscuits, a couple at a time, into coffee mixture until they start to soften, then arrange around the sides of 12 tumblers (300ml capacity). Spoon any leftover coffee mixture over the top of the biscuits.

Step 6

Divide the mascarpone mixture among tumblers. Cover, refrigerate overnight. Just before serving, dust tops with sifted cocoa.