1. Line a 12cm x 28cm loaf tin with baking paper.
2. Mix the coffee liqueur and the espresso together in a bowl. Dip half of the sponge finger biscuits in the liqueur mixture and place on the bottom of the prepared loaf tin
3. Whip the vanilla velvet on high speed until light and frothy then beat in the mascarpone and 60 ml of the espresso mixture
4. Spoon half of the mixture over the biscuits in the loaf tin, using a palette knife, spread into an even layer. Dust generously with grated chocolate and set aside in freezer for at least 1 hour
5. Dip the remaining biscuits in the espresso mixture and place on top of the first layer. Top with the rest of the whipped velvet mixture and dust with more grated chocolate.
6. Freeze overnight until firm. Carefully remove from the tin and dust with cocoa to serve.

Enjoy!