Place ladyfingers in a rectangular glass dish and sprinkle with espresso and ¼ glass of Marsala wine and allow to soak. In a double boiler over medium heat beat egg yolks, sugar and remaining Marsala wine. Cook 5-8 minutes or until eggs become very thick and lemon colored.
In a small bowl whip the cream until very stiff. Fold egg yolk mixture into cream and spread over ladyfingers. Refrigerate 3-5 hours and top with cocoa.
Wine suggestion: Vin Santo