To make mascarpone cream, separate egg whites from yolks with an egg separator. In a mixing bowl, whisk egg yolks, sugar, and mascarpone cheese until smooth. Then add one tablespoon of Marsala and whisk again.

In a separate bowl, whisk egg whites with a pinch of salt and gently add them to the mascarpone cheese mixture using a rubber spatula.

Pour strong strong coffee - cold espresso - on a shallow plate and add the remaining one tablespoon of Marsala. Dip ladyfinger halves in a coffee mixture quickly, one at a time, and place them into the bottom of six glass cups. Pipe with a piping bag or spoon half of the mascarpone cream between cups, then place 8 quarters of fresh figs into each cup.

 Cover with another layer of cookies dipped in coffee, then spread a layer of the remaining cream and even the top of the dessert with a bent spatula.

Remove the cups from the fridge, peel the plastic wrap, and even the cream with an offset spatula. Sprinkle with a little bit of unsweetened cocoa powder. Use a decorating stencil if desired.