1 Separate the egg whites from the yolks.
2 In a bowl, whisk the egg whites until stiff peaks form.
3 In another bowl, whisk the yolks and sugar until you obtain a pale, fluffy mousse.
4 Add the mascarpone, then pour this mixture over the egg whites. Gently fold together with a hand whisk so that the preparation remains mousy and fairly firm.
5 Cut a pointed corner off each biscuit to about 1 cm so they are flat at one end. Line the entire inside of the charlotte mold with plastic wrap, leaving it deliberately overhanging on the outside. This step will make it easier to unmold when serving.
6 Quickly dip the undersides of 12 biscuits into the coffee and marsala mixture. Arrange these soaked biscuits side by side around the entire perimeter of the charlotte mold, with the rounded point toward the bottom of the mold and the cut base facing upward.
7 Refrigerate for 5 hours (though I find that leaving it overnight is even better). Just before serving, dust with cocoa powder.
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