Begin by heating 2 cups of milk in a saucepan over medium heat until steaming but not boiling. Stir in your hot chocolate mix until completely dissolved.

In a large mixing bowl, beat 1 cup of mascarpone cheese until smooth. Gradually add in 1 cup of heavy cream, whipping together until light and fluffy.

Brew about 1 cup of strong espresso or coffee and let it cool. Dip each ladyfinger into the coffee for about 1-2 seconds per side.

In a rectangular or square dish, layer soaked ladyfingers followed by half of the hot chocolate mascarpone cream. Repeat with remaining ingredients.

Wrap the dish tightly with plastic wrap and refrigerate for at least 4 hours.

Once set, dust the top with cocoa powder and serve in individual cups or slice into squares.