Step 1

Place 130g of the caster sugar in a saucepan with 1 cup (250ml) water and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 5 minutes, then add frozen berries and simmer for 2 minutes, stirring to coat berries in the syrup. Remove from heat and cool completely (this part of the recipe can be made ahead of time).

Step 2

Place ricotta, cream cheese, vanilla extract and remaining sugar in a food processor and process until smooth.

Step 3

Place the coffee and marsala in a bowl and stir to combine. Dip half the sponge finger pieces briefly in coffee mixture, then divide among the bases of 4 glasses. Place 2-3 tablespoons of cheese mixture over the sponge fingers in each glass, then add some of the berries. Repeat with more dipped pieces of sponge finger, cheese mixture and berries until ingredients have been used, finishing with a dollop of cheese mixture and a sprinkle of grated chocolate. Serve immediately.