To make the ladyfingers, sift together flour, baking powder and baking soda and set aside.

In the bowl of a stand mixer fit with the paddle attachment, cream together margarine and sugar until fluffy.

Stir in maple syrup.

Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk.

Cover and chill the dough for at least 1 hour.

Preheat the oven to 350°F and position a rack in the center of the oven.

Line 2 baking sheets with parchment paper; set aside.

On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick.

Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger.

Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.

To make the tiramisu, in a stand mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar.

Stir together coffee and Marsala in a shallow bowl.

Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side, then transfer to a 5x9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.

Spread half of the cream cheese mixture evenly over ladyfingers.

Make another layer in the same manner with remaining ladyfingers and cream cheese mixture.

Cover and chill for at least 1 hour, then sprinkle with chocolate and serve.