Prepare an 8" Springform pan
Make the ganache by combining 200g semisweet chocolate with 200ml whipping cream
Prepare the cream filling by mixing 250g mascarpone, 400ml whipping cream, 75g icing sugar, 1 vanilla bean, and 2 tbsps Marsala
Dip 48 Ladyfingers in the mixture of 120ml cold espresso or strong coffee with 2 tbsps Marsala
Layer the dipped Ladyfingers and cream filling in the Springform pan
Top with ganache and refrigerate
