Tiramisu

Method

1. Put 4tbsp sugar in a heavy based pan with 125ml (4fl oz) water and boil until it reaches 112-115°C (234-240°F) on a sugar thermometer (this is known as the soft-ball stage). If you don't have a sugar thermometer, drop a little of the sugar syrup from a teaspoon into a cup of very cold water. If it forms a soft ball (which will flatten when you take it out of the water), you're there!
2. Whisk the egg yolks in an electric mixer on high speed until pale yellow and thick. Then slowly and carefully pour in the sugar syrup while mixing on high, until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl. Then, with the mixer on medium speed, add the mascarpone and 1tbsp Marsala. Mix well, then fold in the whipped cream and refrigerate while making and cooling the coffee mixture.
3. Mix together the coffee, the rest of the Marsala or Kahlua and the remaining sugar. Bring the coffee mixture to the boil and simmer for 1-2 mins, then let it cool completely before using.
4. Line a loaf tin with clingfilm. Dip the sponge fingers in the coffee mixture and arrange a layer of fingers on the bottom of the tin. Top with a layer of the cream mixture. Add another layer of dipped fingers, topped with another layer of cream mixture. Repeat with a third layer of fingers and cream.
5. Refrigerate for 4-6 hours before serving. Demould, remove clingfilm, and dust with cocoa powder.