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Add coffee to mascarpone tub and stir carefully until almost combined. Add icing sugar and stir until combined. Smooth the surface.
Push as many pieces of savoiardi biscuit into the mascarpone mixture as you can depending on your tub shape, making sure to stand them upright. Drizzle each biscuit end with a little Kahlúa or extra coffee. Place the lid back on top of the tub, then place in the fridge for 4 hours, or overnight, for the biscuits to soften.
Dust liberally with cocoa, to serve.