Make a cup of strong, black coffee and set aside.
Separate eggs.
Beat egg yolks and sugar until mixture becomes thick and creamy.
Beat egg whites separately until stiff.
Add mascarpone to the egg yolk mixture, one spoonful at a time, stirring into a smooth cream.
Fold in the beaten egg whites.
Mix coffee and marsala in a separate bowl.
Dip sponge fingers into this mixture and arrange in a layer in a serving dish.
Pour half the mascarpone mixture over this.
Repeat with another layer of coffee/marsala dipped sponge fingers.
Top with remaining mascarpone mixture.
Cover and chill in the refrigerator for 2 hours (or more, or overnight).
Sprinkle with grated dark chocolate before serving.
