Put the mascarpone in a bowl and stir it up a little, adding the marsala. But beware! Stir slowly so that the mascarpone does not curdle and butter does not form.
Put the egg yolks in a second bowl and beat them with the sugar until frothy. Stir the egg cream step by step into the mascarpone cream. Fill into bowls and garnish with cocoa powder if you like or insert 1 piece of ladyfingers into each serving.
Variation:
This cream, which tastes like a zabaione, can also be served semi-frozen. In this case, let the cream freeze a little and mix briefly before serving. Or freeze in portions in the freezer and remove 1 hour before serving, keep warm and only then garnish and serve.
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