Photo: Craig Robertson
Combine the hot coffee with the Marsala Dolce and 1 tbsp of the sugar, then set aside to cool.
Break up 60g of the chocolate into a heatproof bowl with the cream and golden syrup and sit over a pan of gently simmering water until melted. Stir until smooth, then grate the remaining chocolate and set aside.
Separate the eggs and put the yolks in a bowl with the remaining sugar. Whisk until creamy and thickened. Gradually add in the mascarpone and combine until the mixture is smooth and creamy.
In another bowl, whisk the egg whites until they are stiff, then fold them into the mascarpone.
Take three pieces of sponge finger for each tiramisu and dip in the coffee mixture until they have soaked up some of the liquid, then put them in the base of four 150-200ml glass tumblers.
Spoon 1 heaped tbsp of the mascarpone mixture on top of each sponge layer, then add another layer of soaked sponge pieces. Divide the melted chocolate mixture between all the glasses and add the rest of the mascarpone on top.
Sprinkle the top of the desserts with the grated chocolate. Cover and chill for 1 hour before serving.
This recipe contains raw eggs.