Combine fruche, ricotta, sugar and vanilla bean seeds in a large bowl of electric mixer and beat until sugar dissolves. In another small bowl, combine water, coffee and marsala.
Dip one sponge finger at a time into the coffee mixture and place in single layer in a loaf pan (25cm x 15cm).
Spread half the fruche and ricotta mixture over the top. Layer again with dipped sponge fingers and mixture, finishing with ricotta and fruche mix – smooth over top.
Sprinkle with grated chocolate, cover with plastic wrap and freeze at least 3-4 hours.
