Beat the Mascarpone to soften . Add half to all the condensed milk depending on how sweet you would like the mixture to be.

Dilute the coffee with 150ml boiling water and add the liquor if using.

Dip the sponge fingers, two at a time, into the coffee mixture.  (The secret lies in soaking the sponge fingers enough to be moist and give a good coffee flavour but if left too long they will fall to pieces.) Arrange in a layer on the bottom of a dish.  Spread half the mascarpone mixture on top and then sift a good layer of cocoa powder on top.

Do the same again to make a second layer and third layer if you have enough mixture.  Finish with a layer of cocoa.

Refrigerate 2 - 4 hours or overnight. Decorate with broken chocolate  flake  or scatter over pieces of figs and sugared almonds before serving.