Directions

• Brew the coffee, add the sugar and stir until completely dissolved, then add the Marsala wine and stir again. Leave to cool completely before using.
• Put the mascarpone into a large bowl (making sure to discard the liquid) and cream it with a spatula until it is soft. Leave out to come to room temperature. Set aside. 
• Mix the sugar and egg yolks in a bowl and, using an electric whisk or stand mixer, whisk until it has trebled in size and look airy and foamy. Fold the egg yolk mix into the mascarpone in two times, initially using a whisk to gently break up any lumps, then switching to a spatula to retain as much air as possible in the mixture. Set aside in the refrigerator for 15 minutes.
• In a medium bowl, pour the egg whites and a few drops of lemon juice. Using an electric whisk or a stand mixer, whisk the egg whites to stiff peaks. They should still have a smooth consistency, be careful to no overwhip the mixture. Fold the egg whites into the mascarpone, egg and sugar mix in three times, ensuring no lumps are visible and as much air as possible is retained. Transfer to a piping bag (recommended) and refrigerate the mascarpone cream until ready to use.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish, then spread over a third of the creamy mixture. Keep going and repeat the layers (you should use up all the coffee syrup), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• When ready to serve, finish by dusting some cocoa powder on top.