Separate the egg whites from the egg yolks.

Add sugar to the egg yolks.

Whip the egg yolks and sugar until you get a light, white cream.

Gradually add the mascarpone cheese to the yolk mixture, blending well after each addition.

Set aside the mascarpone cream.

Beat the egg whites with a blender until stiff peaks form.

Gently fold the stiff egg whites into the mascarpone cream using a tablespoon.

Blend gently in one direction to maintain the airy texture.

Make Italian espresso coffee (using a Moka pot is recommended) and pour it into a bowl.

Add sugar and Marsala to the coffee bowl.

Allow the coffee mixture to cool to a tepid temperature.

Pour a layer of mascarpone cream into a medium-sized glass baking dish.

Quickly dunk each Savoiardi cookie into the coffee mixture and place it horizontally on top of the cream layer.

Repeat layering with the mascarpone cream and coffee-soaked Savoiardi cookies.

After the final layer of Savoiardi cookies, spread the remaining mascarpone cream evenly on top.

Dust the top generously with unsweetened cocoa powder.

Cover the baking dish with aluminum foil and refrigerate for at least 12 hours before serving.