Line an 8cup glass bowl with cling film (I use the middle bowl from the standard 3 piece glass mixing bowl set)
Cut both sponges in half horizontally so you have 4 layers and cut 3 of the layers in triangular wedges, the last layer will be used to seal the zuccotto and become the base when you turn it out onto a plate.
Arrange the wedges along the inside of the glass bowl with the tips in the centre, alternating with cut side up and brown sponge top side up to form a pattern as in the pic.
Liberally sprinkle most of the marsala over the sponge wedges and set aside.
In a medium sized bowl, mix the egg yolk with the sugar together with a wooden spoon.
Add sifted cornflour and flour and mix to a smooth paste - set aside.
Heat milk in a medium saucepan on medium heat.
At this point add the melted chocolate for the chocolate layer
Remove from heat and slowly add to egg mixture, whisking constantly.
Place mixture back in saucepan and whisk constantly over medium heat til it thickens and is hard to stir.
Remove from heat immediately and whisk in brandy for vanilla creme and the chopped fruits for both cremes
Fill the sponge layered bowl with the vanilla creme and then the chocolate creme.
Cut the remaining sponge layer to fit the whole surface area of the pudding and sprinkle with remaining marsala.
Put some cling film over to seal
Put a snug fitting plate over and push down - put something heavy on the plate to weigh it down and compress the pudding
Refrigerate a few hours or overnight if possible
Turn out onto a serving plate and decorate with whipped cream and more glace fruit