Put the egg yolks and half of the sugar in a bowl. Place it over the pan with simmering water. Beat with your hand until tripled in volume and sugar is dissolved. Do not stop beating until removed from the heat.

Beat in mascapone to yolk mixture until combined. Add Marsala and 1 tbsp of coffee Espresso.Mix well. Allow yolk- mascapone mixture to cool completely.

In a clean bowl (with the whisk attachment) whip the egg whites until foamy. Gradually add the remaining sugar. Continue beating till stiff peaks.

Whip the cream till soft peaks. ( Make sure the cream is very cold , chill also the bowl in the freezer.) It will help the cream whip quickly.

Gently fold the whipped cream in egg whites.

Now gently combine yolk-mascapone mixture with the whipped cream .

Dip Savoiardi( lady fingers) into the coffee and line the bottom of your square dish.

Spread half of the mascapone filling over the Savoiardi.

Dust generously with cocoa.

Dip the remaining Savoiardi into the coffee and make a second layer.

Top with the remaining Mascapone cream and dust again with Cocoa.

Cover with plastic and refrigerate at least 7-8 hours.

You can store Tiramisu up to 2 days in the fridge.

Serve with grated chocolate and fresh mint leaves.