Put the cream, mascarpone, Marsala
and sugar in a large bowl. Whisk until
the cream and mascarpone have
completely combined and have the
consistency of thickly whipped cream.
Get your serving dish ready. Put the
coffee into a shallow dish and dip in a
few sponge fingers at a time, turning
for a few secs until they are nicely
soaked, but not soggy. Layer these into
your dish until you have used half the
biscuits, then spread over half of the
creamy mixture. Using the coarse side
of the grater, grate over most of the
chocolate. Then repeat the layers (you
should use up all the coffee), finishing
with the creamy layer.
Cover and chill for a few hrs or
overnight. This can now be kept in the
fridge for up to 2 days. To serve, dust
with cocoa powder and grate over
the remainder of the chocolate.