1. Combine water and coffee in small bowl, stir until dissolved. Stir in ½ cup (125ml) of the marsala then allow to cool. 2. Dip half the biscuits in coffee mixture. Place biscuits in single layer over base of 2.5 litre (10 cup) dish. 3. Beat cream and icing sugar in small bowl with electric mixer until firm peaks form. Combine mascarpone and remaining marsala in large bowl, fold in cream mixture. 4. Beat eggs and sugar in small bowl with electric mixer until thick and creamy. Gently fold egg mixture into mascarpone mixture. Spread half the combined mixture over biscuits in dish. 5. Dip remaining biscuits in coffee mixture; place over cream layer. 6. Top biscuits with remaining combined mixture, cover, refrigerate at least 3 hours or overnight. 7. Dust with sifted cocoa (or drinking chocolate) and serve with berries, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
