Instructions: Combine the mascarpone and custard with an electric whisk until smooth and creamy.

Pour the coffee into a shallow dish and dip in sponge fingers one at a time.

Layer into a suitable sized dish 20cm (8 inches) in diameter, spoon over a layer of the mascarpone mixture, top with another layer of biscuits and remaining mascarpone mixture. Smooth over the top surface.

Sieve over the cocoa powder and serve.

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