• STEP 1

    Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.

  • STEP 2

    Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

  • STEP 3

    Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.

  • STEP 4

    Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

  • STEP 5

    Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.

  • STEP 6

    To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Recipe from Good Food magazine, March 2009

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