350g cream cheese, at room temperature
2/3 cup caster sugar
250g ricotta, at room temperature
100ml thickened cream, plus extra 350ml, for beating
Juice of 1/2 lemon
50ml marsala (fortified Italian wine)
250g mascarpone, at room temperature
200g dark chocolate, roughly chopped
2 tsp cocoa, plus extra, for dusting
1 x 20-26cm round sponge cake (home baked or good-quality storebought)
1/4 cup pure icing sugar
2 tsp vanilla extract
6 amaretti biscotti, crumbled
Whipped cream, to serve
200ml of double espresso coffee, hot (6 tsp instant coffee dissolved in 200ml boiling water)
1/3 cup caster sugar
50ml Marsala liqueur
100ml Amaretto liqueur
In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar for 2 minutes, until smooth. Add ricotta and beat for a further 2 minutes, until combined. Add cream and whisk for 1-2 minutes, until combined. Reduce speed and add marsala, then juice, until just combined (don’t over-whip or it will curdle). Gently whip through mascarpone. You should have a light but thick whipped creamy mixture. Spoon into a bowl and refrigerate for 20 minutes.
Meanwhile, for the coffee syrup, put hot coffee and sugar in a bowl, stir to dissolve, then add marsala and amaretto. Set aside to cool.
Put chocolate in a food processor and use pulse function to chop into rubble. Toss in sifted cocoa.
Using a serrated knife, slice sponge cake horizontally into 2 even rounds. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, beat extra cream, icing sugar and vanilla into soft peaks. Chill until needed.
Dollop 1/2 of the mascarpone mixture over base of a 30cm round (6-8cm deep) ceramic dish, then dust with extra cocoa.
Put a sponge half, cut side up, on mascarpone mixture. Drizzle with 1/3 of the coffee syrup, dust with cocoa, sprinkle over 1/3 of the chocolate rubble and 1/2 of the biscotti.
Dollop remaining mascarpone mixture over cake. Dust with cocoa. Top with remaining sponge half, drizzle with 1/2 of the remaining coffee syrup and sprinkle with 1/2 of the remaining rubble and remaining biscotti. Drizzle with remaining coffee syrup.
Top with whipped cream and remaining rubble. Dust with cocoa. Chill for at least 2 hours. Serve.