Combine the warm espresso coffee, with the marsala, and set aside to cool.
(Not all the syrup is needed).
Add the Frangelico to the soft mascarpone cheese, mix in, and set aside.
Combine the whole eggs and sugar in a bowl, and over a Bain Marie
gently whisk the eggs and the sugar until the internal temperature of
the eggs have reached to 70c, this should take you about 4 to 5 minutes.
Transfer the cooked sabayon into a clean cold bowl, and with a mixer with a whisk attached, on a high speed, whisk for 5 to 6 minutes until the eggs have doubled in volume.
Add the sabayon into mascarpone cheese and gently fold in to combine.
Dip enough biscuits into the cold coffee and liqueur mixture to cover the base of the baking tray( 26cm x 16cm )
cover the biscuits with 1/3 of the mascarpone mixture, and a light dust of cocoa powder.
Repeat the above process two more times, ending with the mascarpone mixture.
The finished tiramisu`should have 3 layers of biscuits and 3 layers of mascarpone cheese mixture.
Cover, refrigerate for 24 hrs to firm up, then dust top with cocoa powder and serve.
Note:
Making and consuming desserts made with raw eggs, is a personal choice.
You should always use extremely fresh and organic eggs, but if you’re not comfortable using raw eggs, follow this methods, by pasturing the whole eggs over a Bain Marie.