Step 1

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop the chocolate and mix it with the other half of the custard, heated, stirring until it has melted, then blend with an immersion mixer. Whip the rest of the cream with the rest of the mascarpone and fold into the chocolate cream.

Step 2

In dessert cups, spread a layer of chocolate cream, top with a layer of espresso-soaked ladyfingers, then cover with another, generous layer of more chocolate cream. Add another layer of coffee-soaked ladyfingers, then top off with the mascarpone cream. Cover with plastic wrap and refrigerate for 4 hours. Sprinkle with a dusting of cocoa powder.