Tiramisu Dessert

Step 1
Combine espresso, 1/2 cup sugar, and 1/4 cup coffee liqueur in a heavy saucepan over medium-high heat. Whisk and simmer until sugar dissolves, 3 to 4 minutes. Remove from heat and let syrup cool.

Step 2
Combine remaining 1/2 cup sugar, mascarpone cheese, egg yolks, Marsala, and remaining 1 tablespoon coffee liqueur in the bowl of a stand mixer fitted with the whisk attachment; whip on medium speed until light and airy, about 7 minutes. Transfer to another bowl and clean mixer bowl and whisk attachment.

Step 3
Put heavy cream in the mixer bowl and whisk until stiff peaks form. Gently fold cream into the mascarpone-Marsala mixture.

Step 4
Remove 40 ladyfingers from the package and reserve any extra for another use. Dip ladyfingers, one by one, into the cooled espresso syrup and arrange in a single layer in the bottom of an 8×12-inch pan. Spoon 1/2 of the cream mixture over top. Dip more ladyfingers and arrange another layer perpendicular. Spoon remaining cream mixture over top.

Step 5
Dust tiramisu with cocoa powder. Refrigerate for 2 hours before serving.