Preheat the oven to 180°C and grease a 18x25cm tin.
Whisk egg whites until stiff and beat egg yolks with sugar until creamy.
Fold flour and egg whites into the yolk mixture in thirds.
Bake the sponge for 25 minutes then leave to cool.
Whisk egg whites for the cream and beat yolks with icing sugar, mascarpone, and vanilla.
Fold the whisked whites into the mascarpone mixture until smooth.
Spoon cream into eight glasses and cut the sponge into sixteen pieces.
Dip sponge pieces in the espresso and Marsala mixture and layer with cream in glasses.
Cover and refrigerate for at least 6 hours or overnight.
Sprinkle with grated chocolate before serving.