Place the egg yolks and caster sugar in a large mixing bowl and beat on high speed until pale and thick. Add the mascarpone and beat on medium speed until combined, being careful not to over mix as you may split the mascarpone. Add the Marsala, then set aside.

To make the Italian meringue, pour the water into a clean, grease-free saucepan and slowly add the sugar, making sure all the grains get wet. Bring to the boil over medium heat and cook to soft-ball stage (when you can drop a small amount of syrup into cold water and it forms a ball that you can shape in your fingers, it is at 112°C on a sugar thermometer).

Beat the egg whites on high speed in a separate clean bowl until they hold medium peaks. With the beaters still going, slowly and carefully add the hot syrup in a thin stream down the side of the bowl. Continue to beat until the meringue is completely cool. Gently fold the meringue into the mascarpone mixture. Taste and add extra Marsala, if desired.

Pour coffee into a shallow bowl. Soak the Savoiardi biscuits in the coffee a few at a time without letting them get completely sodden and giving them a light squeeze as you take them out. The coffee shouldn’t soak all the way through, so there should still be a little portion of biscuit in the middle left untouched. Dip enough biscuits into coffee to cover the base of a straight sided 21 x 23cm trifle dish.

Use a small strainer to sprinkle unsweetened cocoa powder over the biscuits. Spread one third of the mascarpone mixture over the Savoiardi biscuit layer. Cover with another layer of coffee-soaked biscuits, sprinkling of unsweetened cocoa powder, and another third of mascarpone. Repeat the layers again, ending with a smooth layer of Mascarpone on top.

Refrigerate for at least 2 hours (or overnight for best results), until the Tiramisù is firm enough to cut.

Just before serving, dust generously with cocoa powder. Optional – sprinkle with ground coffee. Divide the Tiramisù into 10 portions and serve Buon appetito.