Place a heat proof bowl over a pot of gently simmering water (don’t let the bowl touch the water). In the bowl, constantly whisk yolks and cane sugar until pale and smooth, about 5 minutes.
Remove from heat then mix in the mascarpone and marsala until smooth.
In a separate bowl, whip the cream until medium-firm peaks form then fold whipped cream into mascarpone mixture so it remains as fluffy as possible.
Refrigerate mixture 30+ minutes until mixture is chilled.
Pour Chameleon into a shallow bowl and dip ladyfingers 2 seconds on each side until saturated.
Make a single layer of ladyfingers in the bottom of dish (we used 2 cookies), breaking the cookies as needed to fit. Repeat for all dishes.
Spoon a layer of cream over cookies. Repeat for all dishes.
Dust cream layer with sifted cacao powder.
Repeat three layers until dishes are full.
Just before serving, dust more cacao powder on top.