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Preparation time: 10-15 minutes plus minimum 2 hours refrigerator time
Equipment: Equipment: Russell Hobbs Coffee Machine | 8-10 glass jam jars
Whisk together the double cream, mascarpone, sugar and Marsala until consistency of whipped cream. Put into a piping bag
Put the coffee into a tray and soak a few of the sponge fingers
Place the sponge fingers into the bottom of the jars and cover with mascarpone mix then grated chocolate, repeat this to the top of the jars with mascarpone being the last layer and smooth over the top
Refrigerate for a couple of hours or overnight
When serving, dust with cocoa power
Completed steps (click to remove last step)
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