1. Mix the coffee and marsala together in a shallow dish. Dip half of the sponge fingers into this mixture and place in the bottom of a large glass serving bowl.

2. Whip the cream and caster sugar until softly peaking, add the chestnut puree and beat again until smooth. Spoon half over the sponge fingers then sprinkle over half of the chocolate.

3. Repeat the layers finishing with the remainder of the chocolate. Chill for at least 2 hours, but preferably overnight.