This traditional tiramisu recipe can feed the whole family

Place coffee in a large shallow bowl. Cover with boiling water and whisk to dissolve. Set aside to cool, then stir in Marsala. 

In a large bowl, combine the mascarpone, vanilla and remaining Marsala until smooth. Set aside. 

Using a stand mixer with a whisk attachment, whisk egg yolks and caster sugar on high until sugar dissolves and mixture holds a trail, about 6–7 minutes. 

Gently fold yolk mixture into mascarpone mixture. Transfer half the mixture to a bowl, cover and chill (this will be used to pipe a topping on the tiramisu).

In a clean bowl, using a stand mixer, beat egg whites for 3–4 minutes, until soft peaks form. Taking care not to lose too much air, gently fold egg white, a third at a time, through the remaining mascarpone mixture until combined. 

To build tiramisu, quickly dip both sides of the sponge fingers in the coffee mixture. Arrange in an even layer in a large serving dish. Spoon over just under half the mascarpone mixture and dust with cocoa powder. Repeat with a second layer of soaked sponge fingers.

Transfer reserved mascarpone mixture to a piping bag fitted with a small round nozzle (or simply snip a small edge). Starting at the rim of the dish, pipe small walnut-sized amounts mascarpone mixture all the way around, then continue piping in circles until top of tiramisu is covered. Refrigerate for at least 4 hours or overnight. When ready to serve, dust with cocoa powder.