Method
1
Whisk yolks, sugar and Marsala over a bain marie until thick. Cool and fold in mascarpone.
2
Dip ladyfingers briefly in espresso and line the base of a 9x13 dish.
3
Spread half the mascarpone cream, repeat layers and finish with cream on top.
4
Chill 6 hours, dust generously with cocoa just before serving.