Brew about 1 1/2–2 cups of strong coffee and let it cool to room temperature, then set aside to use for soaking the cookies; this is your Strong Espresso.
Separate 4–5 large eggs into yolks and whites, placing the yolks in one bowl and the whites in another — use Large Eggs.
Whisk the egg yolks with 3/4 cup of Granulated Sugar until the mixture is pale and slightly thickened, then fold in 16 oz of room-temperature Mascarpone Cheese until smooth and finally add 2–3 tablespoons of Marsala Wine for brightness.
In a clean bowl, add a small pinch of Salt to the egg whites and beat them to stiff glossy peaks.
Gently fold about one-third of the beaten whites into the mascarpone-yolk mixture to loosen it, then fold in the remaining whites carefully so you keep the mixture light and airy.
Quickly dip each Savoiardi (Ladyfingers) for 1–2 seconds per side into the cooled espresso (don’t soak — they should be moist but not falling apart) and arrange a single layer in the bottom of a 9x13-inch dish or similar.
Spread half of the mascarpone mixture over the first layer of soaked ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture, smoothing the top.
Sift a generous layer of Unsweetened Cocoa Powder over the top to finish.
Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture set. (If you’re concerned about raw eggs, use pasteurized eggs or gently cook the yolk-sugar mixture over a bain-marie to 160°F before continuing.)
