1. Line an 18cm x 28cm slice pan with baking paper extending 2cm above edges. 2. Using an electric mixer, beat marscapone and icing sugar in a large bowl until combined. 3. Mix coffee and marsala and gradually beat 2 tablespoons of coffee/marsala mixture into the marscapone mixture. 4. Fold cream through marscapone mixture. 5. Blend cooled chocolate and custard in a bowl together and chill them until both required. 6. Pour remaining coffee mixture into a shallow dish and dip each sponge finger into mixture. Layer in prepared pan with marscapone mixture, finishing with chocolate custard and grated chocolate. 7. Chill until required and dust with cocoa before serving in squares accompanied by cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
