1 fresh sponge cake, store-bought is fine (20-26 cm round)
6 amaretti biscotti, crushed
200g dark chocolate, roughly chopped
2½ Tbsp dark cocoa
Mascarpone and cream cheese mixture
150g caster sugar
Juice of ½ lemon
250g mascarpone cheese, at room temperature
350g cream cheese at room temperature
Chilled whipped cream
350ml cream 35% fat, chilled
50g pure icing sugar
2 tsp vanilla extract
200ml of double espresso coffee hot or 6 tsp instant coffee dissolved in 200ml boiling water
50ml Marsala liqueur
100ml Amaretto liqueur
Add the cream cheese and sugar to a stand mixer and whisk until smooth. Add the ricotta and whip, then cream and whisk until combined. Reduce speed and add 50ml Marsala and lemon juice. Don’t over whip or it will curdle. Lastly, add the marscapone. You should have a light thick whipped creamy mixture. Spoon into a bowl and chill the mix in the fridge for 20 minutes.
Add hot coffee and sugar to a bowl, stir to dissolve, then add all the liqueurs and set aside to cool. Using a serrated knife, slice the sponge horizontally in 2 even rounds. Set aside.
Chop the chocolate in a food processor using the pulse function to make an uneven rubble. Toss the rubble in 2 tsp sifted cocoa. Place the remaining cocoa in a fine sieve and set aside to dust at the end.
In a chilled bowl of a stand mixer with whisk attachment, add the chilled cream, vanilla and sugar and whisk to soft firm peaks. Chill. It is best to whisk cream just before you assemble.
To assemble, add half of the mascarpone mix into a 30cm round ceramic dish (6cm-8cm deep) and dust lightly with cocoa.
Add one third of the coffee syrup onto the cut side of one half of the sponge. Sit the soaked sponge on the marscapone and liberally dust the sponge with cocoa. Sprinkle over a third of the chocolate rubble and crumble mixture over the biscotti.
Layer over the rest of the marscapone mixture and dust with cocoa.
Using another third of the coffee syrup, soak the other half of the sponge on the cut side and lay on the marscapone.
Dust with more cocoa, cover with another third of the chocolate and spoon over the remaining coffee syrup.
Dollop the chilled whipped cream over three quarters of the top and finish with the remaining chocolate and a final dusting of cocoa.
Chill for at least 2 hours in fridge.
Serve in scoops or cut rough wedges.