Ana's Tiramisu

Directions
Preparation:30min  ›  Extra time:8hours curing  ›  Ready in:8hours30min 

1. Cream: Combine the 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 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.
2. In a mixing bowl, whisk the 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.
3. To Assemble: Line a large loaf tin or a cake tray with plastic wrap. 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).
4. 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 plastic wrap and leave to set in the fridge overnight.
5. To Serve: The next day when ready to serve, remove the top layer of plastic wrap, turn out onto a serving plate. Remove the remaining plastic wrap lining and dust with cocoa powder.

Vanilla Sugar

Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.