Step 1

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

Step 2

Beat the egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes).

Step 3

Fold in the mascarpone and add the extra marsala into the egg yolk mixture until just combined.

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 and then fold in the thickened cream.

Step 5

Dip half the biscuits, one at a time, for 1-2 seconds only, into coffee mixture and arrange biscuits in a single layer in a 2-litre (8-cup capacity) square or rectangular dish.

Step 6

Spread half the mascarpone mixture over the biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover, refrigerate overnight.

Step 7

Just before serving tiramisu, dust the top with sifted cocoa.