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1
In a medium bowl, using an electric mixer set on medium speed, beat
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2
together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
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3
Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
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4
Bring to a boil, stirring occasionally.
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5
Remove from the heat and let cool.
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6
Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
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7
Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
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8
Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
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9
Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
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10
Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
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11
Brush the remaining cooled espresso syrup evenly over the top.
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12
Then spread the remaining cheese mixture over the top.
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13
Cover with pla stic wrap and refrigerate up to 2 days.
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14
Using a fine-mesh sieve, sift cocoa evenly top just before serving.
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15
Using a large spoon, scoop the tiramisu onto individual plates.
