Classic tiramisu

Combine instant coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.

Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).

Fold in mascarpone. Add extra marsala into egg yolk mixture until just combined.

Beat egg whites and extra sugar in
a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture. Fold in thickened cream.

Dip half the biscuits, one at a time, for 1-2 seconds only into coffee mixture. Arrange biscuits in a single layer of a 2 litre (8-cup capacity) square or rectangular dish.

Spread half mascarpone mixture over biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.

Combine all ingredients in a small pan. Cook, stirring, over medium heat until sugar has dissolved. Cook, uncovered, for 5 minutes or until thickened slightly.

Just before serving, dust top with sifted cocoa and pour over espresso drizzle.
Not suitable to freeze.