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The classic Italian dessert of coffee-soaked sponge layered with sweet mascarpone cream and dusted with cocoa. Make it ahead and chill. Serves 8.
Whisk the 4 egg yolks and the sugar in a bowl set over a pan of gently simmering water for 4 to 5 minutes, until pale and thick. Take off the heat, cool slightly, then beat in the mascarpone until smooth and spoonable.
Stir the Marsala into the 250 ml cooled espresso. Dip the ladyfingers in one at a time for about 1 second each side, then lay them in a single layer in a roughly 20 by 30 cm dish.
Spread half the mascarpone cream over the soaked biscuits, add a second layer of dipped ladyfingers, then spread the rest of the cream smoothly over the top.
Cover and chill in the fridge for at least 4 hours, or overnight, so it sets firm enough to slice.
Dust the top thickly with the cocoa powder through a sieve just before serving.
