300 ml (1/2 pint) shop-bought ready-made fresh custard
250 g (8 oz) mascarpone cheese
1 teaspoon vanilla extract
125 g (4 oz) plain dark chocolate, roughly chopped
125 g (4 oz) fresh strawberries, hulled and thinly sliced
cocoa powder, for dusting
Place the coffee, sugar and liqueur in a large bowl. Add the sponge fingers and gently toss to soak in the mixture, then transfer to a shallow serving dish, spooning over any excess liquid.
Beat the custard with the mascarpone and vanilla extract in a separate bowl, then spoon half over the soaked biscuits and spread evenly. Scatter half the chocolate over the top followed by the strawberries.
Spoon the remaining mascarpone mixture over the strawberries and spread evenly. Scatter over the remaining chocolate and dust with cocoa. Chill until ready to serve.