Tiramisu

Directions

1. 1
   Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
2. 2
   Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3. 3
   Beat cream in a large bowl until it holds stiff peaks.
4. 4
   Fold mascarpone mixture into whipped cream gently but thoroughly.
5. 5
   Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
6. 6
   Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. 7
   Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.