- 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.