Add the mascarpone cheese and the remaining 1/8 cup of Bailey's and mix until combined (I use the handmixer also to combine these together with the whipped cream to get a smoother consistency)
Dip the sponge fingers in the coffee/Bailey's solution quickly and line them up in a clear 20 cm clear baking dish
Spread half of the cream and cheese mixture on top
Dust with 1/2 of the ground coffee and cocoa powder
Repeat steps 5 again and pour any leftover coffee/Bailey's solution over this
Spread remaining cream and cheese mixture on top, using the back of spoon to tease the cream/cheese into peaks and dust shifted coffee/cocoa powder on top.
Refrigerate overnight for the flavours to soak through
