Steps
- Dissolve 2 tablespoons of instant coffee in 300ml of boiling water. Leave to cool.
- Whisk 400ml of heavy cream, 250g of mascarpone, 75ml of Marsala, and 5 tablespoons of superfine sugar until thick and holding soft peaks.
- Take 175g of ladyfingers. Briefly dip half in the coffee and lay them in a dish; avoid soaking until soggy.
- Spread over half the cream mixture. Grate most of 25g of dark chocolate over it. Repeat the layers with the remaining dipped ladyfingers and cream mixture.
- Cover and refrigerate for at least 4 hours. Before serving, dust with 2 teaspoons of cocoa powder and grate the remaining chocolate on top.