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Quickly dip both sides of the lady fingers into the espresso coffee and place them over the mascarpone cream.
Cover this layer with all the chocolate mascarpone cream.
Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it. Place them over the mascarpone chocolate cream and top with the remaining mascarpone cream.
Sprinkle the top with cocoa powder through a fine mesh strainer.
Refrigerate for 24 hours.
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