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.