200 ml espresso
125 gm caster sugar
3 egg yolks
40 ml sweet Marsala (see note)
250 ml (1 cup) pouring cream
350 ml mascarpone
18 savoiardi biscuits (about a packet)
To serve: Dutch-process cocoa, sieved
Notes
This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking.
Source
Gourmet Traveller
April 2015
Stir coffee in a bowl with 50gm caster sugar to dissolve and set aside to cool.
Whisk egg yolks, Marsala and 25gm sugar in a heatproof bowl over low heat until thick and mixture holds a thick ribbon (4-8 minutes). Whisk cream in an electric mixer with remaining sugar until soft-medium peaks form. Whisk mascarpone in a bowl until smooth, add egg yolk mixture and gently whisk to combine, then add whipped cream and whisk to soft peaks.
Dip biscuits in cooled coffee, then arrange half in a single layer in a 24cm baking dish. Cover with half the cream mixture, top with remaining coffee-soaked biscuits and spread remaining cream over. Refrigerate until firm (2 hours). Serve chilled dusted with Dutch-process cocoa.