Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
Add ⅓ of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
In a small baking dish mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
Place each ladyfinger in a rectangular 6x8 inches baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
Repeat the process of soaking the ladyfingers in the coffee and liqueur mixture, then layer them over the cream, until is fully covered.
Finally, spread evenly the remaining mascarpone cream on top of the ladyfingers.
Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, even better if you leave it overnight.
Just before serving it, dust the dessert with cocoa powder, and serve straight away!.