500g Montefiore Cheese Mascarpone
250g Savoiardi ladyfinger biscuits

For the flavouring syrup
200ml coffee shots (espresso), 100ml marsala, 50g sugar

For the custard:
3 eggs, 120g castor sugar, 25ml brandy, 30ml marsala, 100g shaved chocolate, cocoa powder

Place a steel bowl over a simmering saucepan of water and make a sabayon by gradually whisking sugar in to the eggs. When the mixture is at a soft peak and has some form quickly whisk in liquor.

Allow to cool and gently fold in mascarpone to make the custard. Dissolve the sugar in hot coffee. Place a small amount of custard on the bottom of the serving dish, just enough to secure the ladyfingers.

Dip ladyfingers in the flavoured syrup and place on bottom of the serving dish.Alternate layers of fingers and custard, sprinkling with chocolate as you go. Dust the top with cocoa, allowing to sit refrigerated, for at least 1 hour before serving.