Start by brewing the coffee. If you want a really intense coffee flavour I would recommend using espresso (although it is quite a lot of espresso to make!) or a slightly easier option with less of a coffee hit is to make a cafetiere. Once you have brewed the coffee, stir through the marsala or coffee liqueur. Set this in the fridge to cool completely.

For the filling, add the water and sugar to a saucepan and place it onto a medium heat. Meanwhile, start whisking the egg yolks on a medium speed in your stand mixer.

Once the sugar syrup reaches a temperature of 121C/250F on a digital thermometer, immediately remove it from the heat and slowly pour it over the whisking egg yolks. Once you have added all the sugar, whisk for a further 6-8 minutes until the bowl feels cooler to the touch and the mixture holds a thick ribbon.

Scoop in the mascarpone and whisk it to combine until the mixture is relatively smooth. Try to whisk out any lumps of the mascarpone.

In a separate bowl, whisk the cream to a medium stiff peak and then whisk the whipped cream through until you have a homogeneous mixture.

Take your serving dish, and soak the lady fingers, one by one in the cooled coffee. I like to soak them for about 5 seconds, then quickly get them into the dish. Place them as evenly as possible along the dish, filling in any gaps with lady fingers that you have cut down to size.

Add a few dollops of the mascarpone mixture on top and then spread it out evenly with a palette knife. Repeat this process, finishing with a layer of mascarpone cream at the very top of the dish, and smoothing it, so that it is flush with the rim of the serving dish. You should get roughly 3 layers of cream and 3 layers of fingers.

Place the dish into the fridge ideally overnight or a minimum of 6 hours.

When you are ready to serve, add a good dusting of cocoa powder all of the top and serve immediately.