Step 1

Combine espresso coffee, marsala and Kahlua in a shallow bowl.2 Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).3 Fold mascarpone and extra marsala into egg-yolk mixture until just combined.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, then fold in ⅓ cup (80ml)thickened cream.5 Dip half the biscuits, one at a time,
for 1-2 seconds into coffee mixture,
then arrange in a single layer in a 2-litre (8-cup-capacity) oval or round dish.6 Spread half the mascarpone mixture over soaked biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.7 Just before serving, softly whip remaining thickened cream, decorate top. Dust with cocoa and serve with Espresso Syrup and Nutella Drizzle.

Step 2

Combine all ingredients in a small saucepan. Cook, stirring, over medium heat until sugar has dissolved. Simmer for 5 minutes or until thickened slightly

Step 3

Whisk Nutella and water in a medium bowl until smooth.