Method

• 1.
  First, make the coffee and set aside to cool completely. Separate the eggs, putting the yolks and whites in two separate bowls. Add a pinch of salt to the egg whites and whisk with handheld electric beaters until soft peaks begin to form. Add half the sugar, 1 tbs at a time, until it is all incorporated and the mixture is white, aerated and glossy. Set aside.
• 2.
  Add the remaining sugar to the egg yolks and use handheld electric beaters to beat until pale and fluffy and the sugar has dissolved. Add the Marsala, if using, then slowly incorporate the mascarpone on a low speed.
• 3.
  Using a spoon, fold half the egg whites into the yolk mixture. Continue gently stirring in the remaining egg whites, being careful not to knock out all the air. If not using immediately, cover and keep in the fridge until needed.
• 4.
  Dip the biscuits quickly into the coffee, then use them to line the bottom of whichever serving bowl, dish or cups you are using. Spoon over a layer of mascarpone cream.
• 5.
  Repeat to make two or three more layers, ending with a layer of mascarpone. Dust with a generous sprinkle of cocoa powder, then decorate with chocolate-coated coffee beans, if desired.