Firstly, you need to whip the cream. You can use a mixer, or do it by hand (although that way takes a little more time). The trick is to whip it slowly until you get that rich, fluffy and airy texture.
Once it's whipped, keep it in the fridge until ready to use.
Next, place the mascarpone cheese in a large bowl and mix with the sugar until it's creamy and fully combined.
Slowly add the whipped cream into the mascarpone mixture. Add a third of the whipped cream at a time, and gently fold it in with a spatula. This is to help your whipped cream not lose its fluffiness.
With the tiramisu cream ready, it's time to assemble the dessert.
In a small baking dish, mix the marsala with the cold espresso coffee.
Dip each ladyfinger for 1 second on each side into this mixture, but don't let them become soggy.
Then pace each ladyfinger in the baking dish, and continue the process until the whole base is covered with ladyfingers.
Spread half of the cream mixture over the ladyfinger base ensuring they are evenly covered. Use a spatula or a large spoon to help you with the application.
Repeat the process of soaking the ladyfingers in the marsala and coffee mixture, then layer them over the cream.
Finally, add the remaining cream mixture on top of the ladyfingers and spread it evenly all over.
Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours; it works even better if you leave it overnight.
Dust with cocoa powder, and your dessert is ready to serve.
