Combine the Copha and chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir until melted then remove from heat.

Add the Rice Bubbles, icing sugar and coconut to a large mixing bowl. Add the Copha mixture. Stir to combine.

Dissolve coffee in boiling water and add to crackle mixture. Mix well.

Spoon onto a lined tray and spread to form a 1cm thick layer. Freeze for 15 minutes or until set.

Beat cream, sugar and vanilla together with electric beaters on high speed until soft peaks form. Fold in mascarpone and Marsala until just mixed through. Refrigerate until needed.

To serve, break up the crackle mixture into smaller clumps. Spoon 1½ tablespoons into the base of six 300-400 ml glass tumblers. Dollop 2 tablespoons of creamy mascarpone mixture over the top of the crackle. Repeat layers, finishing with more crackle on top. Serve immediately or refrigerate for up to 4 hours. Serve dusted with cocoa powder.