No egg Tiramisu

Line the base of your gratin dish with sponge fingers and layer half the depth of the dish. Sprinkle vanilla sugar to taste. Add coffee and half the Marsala to soak but not saturate. Leave to stand and cool. Mix the cream, Marsala, some more vanilla sugar and the Marscapone and whisk to a loose stiffness. Spread evenly over the soaked sponge layers and dust liberally with cocoa powder. Place in the refrigerator until well chilled; the flavour improves if left overnight. Finally, dust again with cocoa before serving.