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1
Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low.
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2
Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water.
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3
Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured.
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4
'Cook' the yolk mixture for 8 to 10 minutes, beating constantly.
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5
Remove from heat, cool slightly then add the mascarpone, and beat until smooth.
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6
IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth.
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7
Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
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8
Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart.
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9
Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone.
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10
To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely.
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11
Refrigerate at least 8 hours or overnight.
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12
I dont usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate.
