
In a medium bowl add mascarpone, whipping cream and sugar. Whip until quite thick.
In a medium bowl add the chocolate milk, dunk Lady Fingers one at a time turning to coat but do not leave submerged.
Add in a single layer in baking dish 7½ x 6 x 2¼ inches (20 x 15 x 6 cm), 7-8 cookies to each layer. Spread with ⅓-½ of the cream mixture (depending on how many layers you want to make).
Sprinkle with chocolate flakes (if desired) and continue with remaining 1-2 layers. Sprinkle top layer with chocolate flakes or dust with cocoa powder just before serving. Refrigerate at least 5 hours or better still over-night before serving. Enjoy!