Tiramisu

Cover the bottom of the dish with half of the long fingers.

Mix the coffee with marsala and pour half over the long fingers in the bowl.

Split the eggs, put the egg yolks in a bowl and beat them with sugar in a mixer in 5 min. Until a light yellow cream.

Stir the mascarpone in a large bowl with a fork.

Beat the whipped cream with sugar. Mix the whipped cream and egg cream with the mascarpone.

Pour half of the mixture over the long fingers.

Baptize the long fingers for 1 sec. in the rest of the coffee and place them in the dish.

Pour the rest of the mixture over the long fingers into the dish.

Sprinkle the tiramisu with the cocoa. Let stiffen in the refrigerator for at least 2 hours.