Combine espresso coffee, marsala and Kahlua in a shallow bowl.
2 Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).
3 Fold mascarpone and extra marsala into egg-yolk mixture until just combined.
4 Beat egg whites and extra sugar in 
a clean small bowl with an electric mixer until soft peaks form. Gently fold 
egg-white mixture into mascarpone mixture, then fold in ⅓ cup (80ml)thickened cream.
5 Dip half the biscuits, one at a time, 
for 1-2 seconds into coffee mixture, 
then arrange in a single layer in a 2-litre (8-cup-capacity) oval or round dish.
6 Spread half the mascarpone mixture over soaked biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.
7 Just before serving, softly whip remaining thickened cream, decorate top. Dust with cocoa and serve with Espresso Syrup and Nutella Drizzle.

Combine all ingredients in a small saucepan. Cook, stirring, over medium heat until sugar has dissolved. Simmer for 5 minutes or until thickened slightly

Whisk Nutella and water in a medium bowl until smooth.