Directions:
1. Whip egg whites into firm peaks.
2. Cream the egg yolks with the sugar.
3. Add the mascarpone to the egg yolks.
4. Very gently fold in the egg whites.
5. Combine the coffee with the marsala.
6. Spread the mascarpone cream into the bottom of a 23 cm to 25 cm (9 inch to 10 inch) spring-formed pan. Arrange the ladyfingers vertically round the inside of the pan.
7. Assemble the tiramisu by alternating layers of mascarpone cream with ladyfingers that are lightly dipped in coffee mixture. Begin and end with a layer of cream.
8. Sift cocoa powder on top of the tiramisu.
9. Chill for 3 to 4 hours before serving.
10. Unmold and tie with a decorative ribbon.