Prepare your coffee by brewing it strong and then mix in the Marsala wine. Let it cool down as you work on the rest of the recipe.

Separate the egg whites from the egg yolks. Whip the egg whites in a clean bowl until stiff peaks form, then set them aside.

In another bowl, combine the egg yolks and sugar, beating until the mixture is smooth and pale, about 3 to 5 minutes.

Next, stir the mascarpone cheese in a bowl until it's nice and soft. When your yolk mixture is ready, gently fold in the mascarpone until well combined.

Carefully incorporate the whipped egg whites into the mascarpone mix using a wooden spoon, folding from the bottom to the top until your mixture is evenly creamy.

Quickly dip each ladyfinger into the cooled coffee, just for a second or two, ensuring they soak up some moisture but don't become soggy. Place them in your favorite dish to form the first layer.

Spread a layer of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

Add another layer of dipped ladyfingers followed by a second generous layer of the mascarpone cream. If this is your final layer, make it extra thick!

Dust the top layer with cocoa powder. Cover your dish and let the tiramisu chill in the refrigerator for at least 3 hours. For the best results, allow it to rest overnight. Enjoy the creamy delight!