568ml pot double cream
250 g tub mascarpone
75 ml Marsala
5 tbsp golden caster sugar
300 ml cooled strong coffee (use 2 tbsp instant coffee granules)
175 g pack sponge fingers
25 g chunk dark chocolate
2 tsp cocoa powder handful toasted almonds, chopped

1. Put the cream, mascarpone, Marsala and sugar in a large bowl Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
2. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Lay these into your serving dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3. Cover and chill for a few hrs or overnight. will keep in the fridge for up to 2 days. To serve, grate over remaining chocolate and sprinkle with the almonds.