Place the Frche, ricotta, egg and sugar in a medium mixing bowl.
Use electric mixer to whisk for 1 minute or until sugar dissolves. Set aside.
Combine the water and coffee, then marsala, in a jug. Pour half into a bowl.
Dip one sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover base of an 8-cup serving dish.
Brush any coffee mixture remaining in the bowl over layer of sponge fingers. Refill bowl with remaining coffee mixture.
Spread 1/2 the Frche mixture evenly over the layer of sponge fingers.
Repeat to make one more layer with the remaining sponge fingers and coffee mixture.
Top off with remaining Frche mixture.
Smooth the surface with the back of a large metal spoon.
Dust evenly with the cocoa powder.
Cover and place in fridge for at least 4 hours (Overnight is best for the flavors to develop. It tastes even better after 2 days.)