2 cups instant coffee (dissolve about 2 tbsp coffee in 2 cups warm water)
1/2 cup marsala
2 eggs, separated
3 tbsp brown sugar
250g mascarpone cheese
1 cup cream, whipped
300g savoiardi biscuits
2 tbsp extra cocoa
50g dark chocolate, grated
Put the coffee and marsala together in a large shallow dish and place on one side. Beat the egg yolks and sugar until thick and pale. Add mascarpone and beat until combine. fold through the whipped cream. Beat the egg white until stiff peaks form then fold through the cream.
One at a time, quickly dip half the biscuits into the coffee mixture and then arrange over the base oof a 22cm springform tin that is lined with baking paper. top with half the mascarpone mixture. Dust with half the cocoa and half the grated chocolate.
Dip the remaining biscuits into the coffee mixture and arrange over the top, follow with the remaining mascarpone mix and finish with a light dusting of cocoa and grated chocolate. Cover with plastic wrap and chill overnight.