230 g mascarpone cheese, softened to room temperature
1 tsp vanilla Extract/essence
1 cup heavy cream
14 crisp Italian sponge finger biscuits, Savoiardi
1 tbsp cocoa powder
Mix coffee, ¼ cup of the sugar and cinnamon in small saucepan. Bring to boil on medium heat, stirring occasionally until sugar is dissolved. Remove from heat. Cool slightly
Meanwhile, stir mascarpone cheese, remaining ½ cup sugar and vanilla in medium bowl until well blended. Beat cream in large bowl with electric mixer on medium speed until soft peaks form. Gently fold a ¼ of the whipped cream into the mascarpone mixture with a spatula until well blended. Add remaining whipped cream and stir gently to incorporate.
Dip ½ of the biscuits on both sides in coffee mixture. Arrange biscuits in a single layer in bottom of 20 cm square baking dish, cutting biscuits to fit if necessary. Spread half of the mascarpone mixture over biscuits. Repeat with remaining biscuits and coffee mixture. Drizzle over any remaining coffee mixture. Spread remaining mascarpone mixture over biscuits, cover with plastic wrap and refrigerate for at least 4 hours or overnight.