Place the heavy cream in a large bowl and whip until it doubles in volume and becomes light and airy.

In a separate large bowl, beat the mascarpone with the powdered sugar and salt until it becomes light and fluffy. Slowly begin adding the whipped cream to the mascarpone mixture, one-fourth at a time, gently folding with a spatula to ensure the cream doesn’t deflate. Place the mascarpone cream in the fridge.

Add the espresso, marsala, and sugar to a shallow bowl and mix well.

Briefly dunk half of the Italian ladyfingers in the espresso mixture, just for 1-2 seconds on each side, and arrange them in a casserole dish, covering the bottom of the dish with the ladyfingers.

Spread half of the mascarpone cream over the ladyfingers.

Repeat with a second layer of ladyfingers and top with the remainder of the mascarpone cream.

Place the tiramisu in the fridge to set for a minimum of 4-6 hours, preferably overnight.

Before serving, dust the top of the tiramisu with the unsweetened cocoa powder. Serve family-style and enjoy!