Instructions: Place egg yolks, sugar and cocoa in top of a double saucepan and beat with an electric mixer until combined. Place pan over saucepan of simmering water. Add marsala and coffee liqueur and beat until combined and creamy. Remove from heat; stir vigorously with a wooden spoon. Pour into glasses and dust top with cocoa.

NOTE: This desert can be served with fresh fruit or sponge finger biscuits.

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