Individual Tiramisu

Combine the espresso and vermouth/marsala in a wide shallow dish. Whish the egg yolks with 1/2 cup of the sugar in a large bowl until pale yellow and doubled in volume. Whisk in the marscapone until incorporated. Whish the egg whites with the remaining 2 tablespoons sugar to stiff peaks in another large bowl. Fold the whites into the yolk mixture in 2 additions. Soak half the ladyfingers in the espresso mixture, turning once. Divide among serving glasses, working quickly so the ladyfingers don't become too soggy. Top with half the cream mixture. Repeat with a second layer of soaked ladyfingers and the remaining cream. Sift the cocoa over each tiramisu. Refrigerate overnight before serving.