Lay the biscuits on the bottom of a large dish. Pour over the coffee and the Marsala. Make sure all the biscuits are soaked.
Mix together the crème fraîche and mascarpone and add the chopped stem ginger and some of the syrup. How much depends on the strength you like.
Lay the pears over the biscuits. Spoon the cream mix over the top and sprinkle liberally with chocolate. Chill for 2 hours before serving.
