Combine yolks and vanilla with mascarpone and whip until slightly thickened and increased in volume, being careful not to overwhip.

Separately, whip whites, sugar and salt to soft peaks.

Fold whites into mascarpone mixture in three additions until completely incorporated and pop in fridge until ready.

Make espresso, add sugar and marsala, and set aside at room temperature.

Using a bread knife, slice a thin layer of the crust off of the panettone to expose the soft interior, then cut slices between 1cm and 1.5cm thick.

Spread a thin layer of mascarpone mix on the bottom of the serving dish.

Begin laying slices of panettone into the serving dish such that they fit neatly together to form a uniform layer.

Pour on half the espresso mix to soak the panettone. The panettone should be soaked all the way through but be careful not to overly saturate it, half the mix should be perfect for the 2 layers.

Spread half of the remaining mascarpone mixture on top of the panettone layer, top with half of the dark chocolate microplaned all over for a chocolate layer.

Lay the remaining panettone slices on top, again ensuring they fit neatly in the serving dish.

Soak with coffee mixture, then spread the remaining mascarpone mixture on top.

Level the top of the tiramisu with a palette knife or spatula and cover with microplaned chocolate to finish.

Chill for at least four hours, or overnight, in the fridge, then serve.