• In a medium bowl, combine boiling water with instant espresso coffee; stir until the coffee granules are completely dissolved.
• Add Tia Maria and quickly stir; set aside.
• In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of the Marsala wine; continue whisking until smoother.
• Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick.
• Remove from the heat to cool completely and transfer to a large mixing bowl.
• Add mascarpone cheese and mix until well combined.
• Once nice and smooth, add whipped cream and fold in gently (don’t deflate the whipped cream) until nicely blended.

WHIPPED CREAM

• In the bowl of a stand mixer, add cold heavy cream and with the whisk attachment, process until stiff peaks form while slowly adding sugar and vanilla.

ASSEMBLY

• Dip ladyfingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak it up and get soggy.
• Place them next to each other in a 10 x 10 baking dish until the bottom is filled.
• Scoop in half of the mascarpone mixture and using an angled spatula, smooth it out.
• Repeat with another layer of lady fingers followed with the cheese mixture. Before spooning in the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread the cheese mixture out evenly.
• Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours.
• When time to serve, place a piece on a serving plate and dust with 1 tsp. cocoa powder using a small sieve.