La dolce vita

• 2 tablespoons ground espresso coffee
• 1 cup boiling water
• ½ cup marsala, plus 2 tablespoons, extra
• 250g packet sponge finger biscuits
• 1¼ cups cream
• ¼ cup icing sugar, sifted
• 2 cups mascarpone cheese
• 2 teaspoons cocoa powder

1 Place coffee and the water in a coffee plunger; stand for 2 minutes before plunging. Combine coffee mixture and ½ cup marsala in a heatproof bowl; cool for 10 minutes.

2 Place half the biscuits, in a single layer, over the base of a deep 2-litre serving dish; drizzle with half the coffee mixture.

3 Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form; transfer to a large bowl. Fold in combined mascarpone and remaining marsala.

4 Spread half the cream mixture over biscuits in dish. Dip the rest of the biscuits, one at a time, in remaining coffee mixture; place over cream layer. Spread biscuits with remaining cream mixture.

Cover tiramisu and refrigerate for 3 hours or overnight. Serve dusted with sifted cocoa.