Directions Preparation:20min › Extra time:12hours freezing › Ready in:12hours20min
Line a 21cm x 14cm loaf pan with plastic wrap, extending 5cm over sides. Combine the coffee and half the sugar in a heatproof bowl. Add 1/3 cup (80ml) boiling water and stir until coffee dissolves. Cool.
Using an electric mixer, beat the cream cheese, marsala and remaining sugar until smooth. Beat in 1 tablespoon of the coffee mixture. Fold in the whipped cream.
Trim the top of the sponge flat. Cut sponge in half horizontally and trim to fit pan (discard trimmings). Brush sponge slices with remaining coffee mixture. Spread half of the cream cheese mixture into loaf pan. Top with one slice sponge, coffee side down. Repeat layers using remaining cream cheese mixture and sponge. Cover and freeze overnight.
Remove the tiramisu from the pan and discard plastic wrap. Place on a serving plate. Stand at room temperature for 15 minutes. Dust with the cocoa and sprinkle with shaved chocolate. Serve cut into slices.