Prep:30 mins Plus chilling Serves 6

Ingredients  : 

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml
boiling water
175g pack sponge fingers
25g dark chocolate
2 tsp cocoa powder

Method   : 

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.