2 tblsps instant coffee granules
2 tblsps Marsala
600ml tub thickened cream
395g can sweetened condensed milk
2 tsps vanilla extract
12 sponge finger biscuits
Cocoa powder, to dust
Grease a large, straight-sided 15cm x 23.5cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Dissolve coffee in 1/3 cup boiling water in a shallow dish. Stir in Marsala. Cool slightly.
Beat cream, condensed milk, and vanilla in a large bowl of an electric mixer until soft peaks form. Pour one-third of the mixture into the prepared pan.
Dip half the biscuits one at a time, into coffee mixture to soak. With short end of pan facing you, arrange biscuits lengthways over the cream mixture. Pour over half the remaining cream mixture. Spread evenly.
Repeat layering with remaining coffee0soaked biscuits and cream mixture. Cover. Freeze overnight until firm.
To serve, invert the log onto the serving plate. Remove lining paper. Dust generously with sifted cocoa. Cut into thick slices.