Add egg yolks, sugar and Marsala wine into the glass or metal bowl and place it over simmering hot water to create double boiler;

Whisk it constantly for about 5-10 minutes until thick, pale and double in size;

Remove from the heat and gently fold in Mascarpone cheese;

Using mixer whip the cream until it is thick and fluffy;

Gently fold your whipped cream into the mascarpone custard;

In a shallow dish combine brewed espresso with powdered sugar and brandy;

One at the time dip the ladyfingers in coffee mixture and place in a baking dish (9x13 will work perfectly);

Line the ladyfingers in rows, then spread half of the mascarpone custard on top;

Repeat with the second layer of coffee/brandy dipped ladyfingers and the other half of the custard;

Using the mesh strainer dust the top with the coco powder;

Refrigerate for 8 hours;

Serve with your favorite Italian dessert wine and enjoy!