Brew very strong coffee and allow it to cool slightly. Pour half of the coffee into a shallow bowl and soak the sponge fingers for about 10 seconds on each side.

In a large mixing bowl, combine lightly whipped cream with half of the custard and fold until just combined.

In another bowl, mix mascarpone with remaining custard and other half of coffee until smooth and creamy.

Sprinkle a teaspoon of Dutch cocoa powder evenly into the bottom of popsicle molds.

Layer your popsicles starting with a scoop of cream mixture, then mascarpone blend, and crumbled sponge fingers. Alternate layers, finishing with a sprinkle of cocoa powder.

Cover molds tightly with aluminum foil, cutting slits to insert popsicle sticks.

Freeze for at least 5 hours or until completely firm.

Let popsicles sit at room temperature for 10 minutes before removing them from molds.