ready in 15 min.
Whip together the cream, Mascarpone, sugar, and a tablespoon of Marsala in a bowl until softly peaked and floppy.
Soak the sponge fingers in a mixture of coffee and the remaining Marsala. Position half of the soaked fingers in the base of four serving glasses or mugs.
Top with some of the whipped cream mixture and then top with the remaining soaked sponge fingers.
Spoon over the remaining cream mixture and top with a dusting of cocoa powder and a garnish of chocolate covered coffee beans.
Chill or serve immediately.