Step 1

Combine the coffee and half the marsala in a bowl. Dip the biscuits, 1 at a time, into the coffee mixture and use to line the bases of eight 125ml (1/2-cup) capacity serving glasses. Drizzle with the remaining coffee mixture.

Step 2

Combine ricotta, brown sugar and remaining marsala in a medium bowl. Use a balloon whisk to whisk together the egg white and caster sugar in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg white into the ricotta mixture. Spoon ricotta mixture among serving glasses. Cover with plastic wrap and place in the fridge for 2 hours to chill.

Step 3

Sprinkle tiramisu with cocoa powder and top with strawberries to serve.