Step 1: Prepare the coffee and wine

Brew a strong coffee and allow it to cool. Once cooled, pour it into a shallow dish and mix in 2 tablespoons of Marsala wine or your preferred liqueur. Set aside for dipping the sponge fingers.

Step 2: Make the mascarpone cream

In a mixing bowl, combine the mascarpone cheese, double cream, caster sugar, and the remaining 2 tablespoons of Marsala wine. Use an electric mixer or whisk to beat the mixture until it’s smooth, creamy, and thick enough to hold its shape.

Step 3: Dip the sponge fingers

Quickly dip each sponge finger into the coffee mixture, allowing them to absorb some coffee but not become soggy. Arrange a layer of soaked sponge fingers on the bottom of your serving dish, covering the base completely.

Step 4: Layer with mascarpone cream

Spread half of the mascarpone cream mixture evenly over the layer of sponge fingers. Use a spatula to smooth the top.

Step 5: Repeat layers

Add a second layer of coffee-dipped sponge fingers on top of the mascarpone layer. Then, spread the remaining mascarpone cream over the top layer of sponge fingers, smoothing it out evenly.

Step 6: Dust with cocoa powder

Using a sieve, dust a generous layer of cocoa powder over the top of the tiramisu to finish.

Step 7: Chill and serve

Cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set. Serve chilled and enjoy!