Bake in the centre of the oven for around 20-25 minutes or until a rounded knife, inserted comes out almost clean. Leave to cool in the tin. Meanwhile, make the espresso and while the brownie is still warm, trickle over the sponge. Allow to cool, then put in the fridge for at least an hour.
Whisk the cream, mascarpone, sugar and Marsala wine in a bowl until combined. The mixture should be thick and creamy.
Cut the brownie into 8 pieces and carefully transfer onto a small plate as they will be very moist.Devine!
Slice the cream on top of each brownie before dusting with cocoa powder.