1-Combine the cooled espresso coffee and sweet marsala wine in a shallow dish for dipping.

2-Whip the heavy whipping cream with the powdered sugar and instant espresso powder until very soft peaks form.

3-In a separate bowl, stir the mascarpone cheese with the vanilla extract.

4-Gently fold the mascarpone mixture into the whipped cream, whisking until firm peaks form; avoid overwhipping.

5-Cut the savoiardi cookies in half and dip them into the coffee mixture, allowing them to soak briefly but not become soggy.

6-Layer two halves of soaked savoiardi in the bottom of each serving glass, then add a layer of the mascarpone cream.

7-Repeat the layering with the remaining savoiardi halves and mascarpone cream to create two layers.

8-Cover and refrigerate for at least 2 hours to set.

9-Before serving, dust the tops with cocoa powder.