Melt the chocolate in a microwave or over a double boiler. Once melted, set aside to cool slightly.

While the chocolate is cooling beat the mascarpone, sugar, and vanilla until smooth.

Add in then cream and continue to whip to stiff peaks.

Divide the mix in 1/2 between 2 bowls, then set 1 bowl aside (This will become the plain filling and the other will become the chocolate filling)

Swiftly add the melted, cooled chocolate to 1/2 of the mascarpone mix, beating vigorously with a whisk to ensure the chocolate does not seize up. Whisk until all of the chocolate has been incorporated and the mixture is even in color.

Dip ladyfingers in coffee, then place in a 7 x 12 inch pan to make the first layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

Spread the chocolate mascarpone mixture on top of first layer of ladyfingers. Repeat process with second layer of ladyfingers and top with the regular mascarpone mixture. 

Dust the top of dessert with powdered sugar using a sieve. I lay a stencil on top and dusted with cocoa powder to create stars. 

Refrigerate for about 4-6 hours (it gets even better in the fridge and is a perfect make-ahead dessert). Store in the fridge for 24 hours.