I am assuming everyone has cream in their fridge, marsala or other dessert alcohol and can make good espresso whether you have a fancy espresso machine or, like I do, a Bailetti.

three cake layers about 1 cm thick
You will need a container slightly larger than you cake slices and either a large krank handles fish lifer ot two egg slides

300g strong freshly made espresso
20g powdered sugar
300g marsala or other dessert wine
600 – 700 ml pouring cream
1.2 a vanilla pod, split and scraped seeds only
30g powdered sugar
25g Callebaut cocoa powder

Make the coffee and while it is still hot, pour it into the container and dissolve the 20g of sugar into it, then stir in the dessert wine.

Whip the cream with the 30g sugar and vanilla until it is very stiff. Select a piping nozzle and put the cream into a piping bag.

Put your plate in place. Put one layer of cake into the coffee mix, splash the top and quickly lift it from the coffee, allow the excess to drip off and place it onto the plate. Cover with cream and repeat the process with the other two layers, piping the cream decoratively on the top and sides.

Thickly dust with cocoa and refrigerate for at least thirty minutes before serving.