In a medium bowl, gently work the mascarpone and confectioners' sugar together until smooth.
In a chilled medium bowl, whip the cream together with the vanilla extract until soft peaks form.
Fold the whipped cream into the mascarpone.
In a shallow dish, mix together the espresso and the marsala.
One at a time, dip about half of the Ladyfingers very briefly into the
espresso mixture, just to moisten (do not soak them), then arrange in
a single layer in an 7- by 11-inch serving dish.
Spread half of the mascarpone mixture. Moisten the remaining ladyfingers,
and make a second layer, then spread the remaining mascarpone mixture.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, using the coarse holes of a cheese grater, grate the chocolate over the top.