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For the zabaglione, combine the egg yolks, marsala and sugar in a medium bowl and place over a saucepan of barely simmering water. Continually stir until thick enough to coat the back of a spoon. Take off the heat and set aside.
Using an electric mixer, whip the mascarpone, cream and sugar. Add the zabaglione and whisk until combined.
Dip the savoiardi in the coffee and line the bottom of a 25cm x 20cm x 10cm deep baking tray or dish with the biscuits.
Spread over half the mascarpone mix, add another layer of savoiardi and top with the remaining mascarpone.
Finish with a dusting of cocoa powder.
The tiramisu is best served the day after making and will keep for 3–4 days.