3 large eggs, separated
¾ cup sugar
8 ounces mascarpone cheese
½ cup heavy cream
2 cups espresso at room temperature
2 tablespoons sweet Marsala wine
6 ounces savoiardi (crisp Italian ladyfingers)
2 tablespoons cocoa powder
Beat egg yolks and ½ cup sugar in a large bowl until thickened and pale.
Beat in mascarpone until barely combined.
Beat whites with a pinch of salt in a separate bowl until they barely hold soft peaks.
Gradually add remaining ¼ cup sugar continuing to beat whites until they barely hold stiff peaks. Beat heavy cream in a separate bowl until it barely holds soft peaks.
Gently fold cream into mascarpone mixture until thoroughly mixed.
Fold in egg whites.
Stir espresso and Marsala wine together in a shallow bowl.
Dip 1 savoiardi into espresso mix and for a few seconds each side.
Place dipped savoiardi in a 2-quart glass baking dish.
Dip 8 more savoiardi and arrange in a snug layer in bottom of dish.
Spread half the mascarpone mixture evenly over dipped savoiardi.
Repeat process to make a second layer of dipped savoiardi and mascarpone.
Cover and chill 6 hours.
Sprinkle with cocoa powder and serve.