Begin by pouring half of your very strong coffee into a shallow bowl. Place the sponge fingers into the coffee, ensuring they absorb the liquid without becoming overly soggy, about 10 seconds each. Set aside.

In a large mixing bowl, gently fold 1 cup of custard into the lightly whipped cream. Use a spatula to combine until the mixture is smooth and airy.

In a separate bowl, whisk together the mascarpone cheese with the remaining custard and the second half of the very strong coffee until creamy.

Evenly sprinkle 1 teaspoon of Dutch cocoa powder into the bottom of each popsicle mold.

Layer your molds by adding a spoonful of the cream mixture, followed by the mascarpone mixture, crumbled sponge fingers, and finish with another sprinkle of cocoa powder. Repeat until full.

Cover the molds with foil, inserting the sticks through slits made in the foil to keep layers intact while freezing.

Place molds into the freezer for a minimum of 5 hours or until completely set.

When ready to serve, remove the molds from the freezer and let them sit at room temperature for about 10 minutes before enjoying.