1 cup strong black coffee
2 tbsp Marsala wine (you can replace it with Brandy, Whisky, Kahlua or Bailey)
75 g caster sugar
250g Mascarpone cheese
300 ml double cream
Cadbury drinking chocolate powder* (See note at bottom of post)
1 packet Savoiardi sponge fingers (you can replace them with sponge cake)
Mix the coffee with Marsala wine.
Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
Cut the sponge fingers to fit the size of the base of the serving glass.
Line the bottom of the glass with a layer of sponge fingers. Drizzle coffee and Marsala wine mixture over the sponge fingers.
Sprinkle over a thick layer of chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
Repeat the layers until it reaches the top of glass.
Decorate with the remaining chocolate. Cover and chill for 4 hours.