Ingredients (serves 6)
1. 3 eggs
2. 3 tablespoons caster sugar
3. 3 tablespoons marsala wine or madeira or sherry
4. 250g mascarpone
5. savoiardi (lady fingers) biscuits
6. amaretti biscuits
7. expresso coffee
8. cocoa

Instructions
1. Separate the egg yolks from the whites
2. Beat the yolks together with the sugar and gradually fold in the mascarpone and marsala wine
3. Beat the whites into stiff peaks and fold into the above mixture
4. Layer a dish with a small fraction of this combined mixture
5. Make expresso coffee, ideally in a cafetière
6. Dip the savoiardi and amaretti biscuits into the coffee and lay them out in the dish (see picture below)
7. Add a second layer of the combined mixture
8. Add a second layer of coffee-soaked biscuits
9. Add a third layer of the combined mixture
10. Dust with cocoa
11. Put in the fridge for at least 2 hours

Thanks to James Flewellen, author of the Oxford Wine Blog, for teaching me this wonderful recipe.