1. Whip the eggyolks and the sugar until the mixture becomes pale and fluffy and the sugar has completely dissolved.
2. Carefully incorporate the mascarpone.
3. Beat the eggwhites together with the salts to stiff peaks and fold into the mascarpone mixture.
4. Mix the cold espresso with the Marsalla wine and put into a shallow dish.
5. Use a 9 x 13 ceramic form or individual glasses/forms to layer the dessert in.
6. Dip the ladyfingers into the espresso mixture, sugar side up. You want them soaked, but not to a level where they start falling apart. It takes a bit trying out to find the right mode to do it. I usually drop them in, one at a time, push them completely into the liquid and take them out immediately, waiting for excess fluid to get out before placing it in the dish.
7. Start layering your form with soaked ladyfingers, cover with half of the mascarpone mixture and repeat.
8. Before serving, dust the surface with the unsweetened cocoa powder and enjoy this delicious dessert and the praise of your dinner guests alike.

This dessert tastes great as is. But if you're craving something a little different, try layering some fresh fruit between the ladyfingers and the mascarpone. Strawberries and raspberries work particularly well.

Guten Appetit!