Pour the cold coffee into a large pie plate, dip sixteen of the ladyfingers very quickly into the coffee, and line the bottom of a 12 x 9 x 2 inch oval dish with ladyfingers.
In a large mixing bowl, whisk the egg yolks and sugar until frothy; add the mascarpone and Marsala, and blend until smooth.
In another bowl, whisk the cream until stiff and fold into mascarpone mixture until well blended and smooth. Using a large pastry bag, pipe about half of the mixture over the ladyfingers. Dip the remaining ladyfingers quickly into the coffee, arrange another layer of ladyfingers over the cheese mixture, and pipe the remaining mixture over the ladyfingers in an attractive design. Cover with plastic wrap and chill at least 6 hours.
When ready to serve, sprinkle the cocoa powder through a fine sieve over the entire surface of the tiramisu. Spoon portions onto individual dessert plates.
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