Brew coffee and set aside.

Boil water in a saucepan. Turn the heat to low and then in a metal bowl or top of a double boiler, combine the sugar, Marsala and egg yolks and whisk together constantly over the saucepan. Whisk until the yolks are pale and thick. This will mean that the egg yolks have cooked. Then mix in the mascarpone until smooth. Now you have an Italian Zabaglione.

In a separate bowl, whip the cream until stiff. Add the Zabaglione into the whipped cream along the side of the bowl and gently fold the two together with a rubber spatula, being careful not to deflate the cream.

To assemble, have the coffee ready in a flat pan or dish, a 9 x 13 dish or two smaller 6 x 9 dishes for your final product, the raspberries, the ladyfingers, the Zabaglione and the cocoa powder with a small wire strainer.

Dip the ladyfingers for a few seconds in the coffee and place them in the bottom of the dish, arranging them. 16 in the bottom of a 9 x 13 pan or 8 ladyfingers in a row in each of the two smaller dishes. Arrange the raspberries next to the ladyfingers to create a pretty symmetrical look.

Spread half the Zabaglione mixture over the ladyfingers.  Repeat with 16 or 8 more ladyfingers and raspberries.  Spread the remaining Zabaglione mixture over the second layer.  Dust with the cocoa powder and refrigerate for at least two hours.