Whisk the egg whites until stiff and set aside.

Whisk the egg yolks and sugar (with the Marsala if using) for a few minutes until pale, voluminous and fluffy – this is what we can zabaglione!

Switch from a whisk attachment to a paddle mixer, and beat in the mascarpone until nicely combined.

Finally, fold in the egg whites in a couple of batches.

Place into a piping bag ready to assemble.

Start by placing a round of panettone at the bottom of your chosen vessel. Drizzle over 1-2 tbsp coffee (it’s important not to soak the panettone like you would a savoiardi, because it will basically disintegrate – trust me, I failed so you don’t have to!).

Pipe a layer of cream and repeat with another slice of panettone, coffee and cream.

Finish with a dusting of cocoa and importantly – refrigerate for at least a couple of hours before serving.