Instructions: Combine the coffee and marsala in a bowl and set aside. Beat the egg yolks and sugar in a bowl with electric beaters for 3 minutes, or until thick and pale. Add the mascarpone and mix until just combined. Transfer to a large bowl. Beat the cream in a separate bowl, with electric beaters, until soft peaks form, then fold into the mascarpone mixture.

Place the egg whites in a small, clean, dry bowl and beat with electric beaters until soft peaks form. Fold quickly and lightly into the cream mixture.

Dip half the cookies into the coffee mixture, drain off any excess and arrange in the base of a 2.5 litre (80 fl oz) ceramic or glass serving dish. Spread half the cream mixture over the cookies.

Dip the remaining cookies in coffee mixture and repeat the layers. Smooth the surface and dust liberally with the cocoa powder. Refrigerate overnight. Or if you are in a hurry at least 2 hours until firm.

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