This desert will be constructed in a 13 x 9 inch glass pan.

Prepare espresso in advance add 2 tbs of sugar and let cool. Allow the mascarpone cheese to warm to room temperature.i

Prepare the zabaglione mixture. Whip the egg yolks (set aside the egg whites)then add 1/2 cup sugar and 1/2 cup marsala wine together in a heat proof pan. Continue to whip the mixture in a double boiler until it thickens, just below boiling. While hot pour over the mascarpone cheese and beat to mix very well.

In separate bowls whip the cream and whip the egg whites.

Fold the whip cream and the egg whites into the zabaglione and mascarpone mixture.

Take each lady finger lightly soak in the espresso and sugar mixture and place into the pan to create a single layer. Then take half of the mixture and evenly distribute over the bed of lady fingers, repeat the process for a second layer of lady fingers and mixture. Lightly dust with cocoa.