Step 1

Place the Fruche, ricotta, egg and sugar in a medium mixing bowl and use electric beaters to whisk for 1-2 minutes or until the sugar dissolves. Set aside.

Step 2

Combine the water and coffee then marsala in a jug. Pour 1/2 into a small bowl. Dip 1 sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover the base of a 19 x 25cm, 2-litre (8-cup) serving dish. Brush any coffee mixture remaining in the bowl over layer of sponge fingers. Refill bowl with the remaining coffee mixture.

Step 3

Spread 1/2 the Fruche mixture evenly over the layer of sponge fingers. Repeat to make one more layer with the remaining sponge fingers and coffee mixture, then top with the remaining Fruche mixture. Smooth the surface with the back of a large metal spoon.

Step 4

Dust evenly with the cocoa powder. Cover and place in fridge for at least 4 hours for the flavours to develop and sponge fingers to soften before serving.