Add the egg yolks & half the sugar to mixer bowl
Whisk on high speed until light & creamy (approximately 2 minutes)
Add the mascarpone cheese & mix on medium speed, until just combined
Add the cream and whisk for approximately another 2 minutes (until thick & creamy)
Transfer to a large bowl
Clean and dry the mixing bowl and whisk
Pour the egg whites into the clean mixing bowl (make sure the bowl is not hot after washing)
Whisk on high speed until soft peaks (approximately 1 minute)
Continue whisking and slowly add remaining sugar (1 tablespoon at a time)
Continue whisking until stiff peaks (approximately 1 minute)
Remove the bowl from the mixer and fold half of the egg whites into the cream mixture in the large bowl
Once they are just combined fold through the remaining egg whites
Add the marsala & the kahlua to the coffee
Soak the biscuits in the coffee mix one at a time for a few seconds, drain and arrange in the dish
Once one layer of biscuits is completed in the dish, spread on an even layer of the cream mixture
Place another layer of soaked biscuits on the cream
Top and spread with a final layer of the cream
Smooth the top and garnish with some freshly grated quality chocolate
Set in the fridge for at least 3 hours.
Cut into desired portions and serve with some marsala soaked strawberries
To make individual portion servings, simply break biscuits into appropriate smaller size before soaking and prepare in the same way as above but in each glass or bowl