Method Prep:30min › Extra time:8hr setting › Ready in:8hr30min
Combine the 300ml warm water with the instant coffee and Marsala wine and set aside to cool. Meanwhile, mix the egg yolks with the icing sugar until the sugar dissolves. Transfer to a double boiler and mix until you get a smooth and thick cream. Take the cream off the heat and add the vanilla extract, allow to cool, stirring from time to time to prevent a skin forming.
In a mixing bowl, whisk the double cream until stiff. In a separate bowl mix the mascarpone cheese with the vanilla sugar then add the cream. Pour in the egg yolk mixture and stir gently, maintaining as much air in the mixture as possible. Chill in the fridge for 15 to 20 minutes until firm.
To assemble to tiramisu, line a large loaf tin or a cake tray with cling film, then dunk the sponge fingers in the coffee then place them in the tin neatly covering the bottom completely (this will be the top of the tiramisu when turned out).
Over this base layer, add a layer of the cream followed by another layer of sponge fingers. Repeat until the ingredients are used up, ensuring that the final layer is that of sponge fingers. Cover the cake with cling film and leave to set in the fridge overnight.
The next day when ready to serve, remove the top layer of cling film, turn out onto a serving plate, then remove the cling film lining and dust with cocoa powder. Slice as you wish and enjoy!
Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.