Peel the pear, quarter it and remove the cores. In a saucepan bring enough water to a boil to cover the pear and add a generous dash of ginger syrup. Keep close to boiling point and poach the pear for 20 minutes. Leave the pear to cool in cooking fluid and then slice. Very carefully cut the sponge fingers in half. Blend the Marsala with the coffee. Arrange four halved sponge fingers upright along the inside of four glasses. Pour a little coffee into each glass and gently swirl the glasses in order for all the sponge fingers to absorb the coffee. Separate the eggs. Beat the yolks with half of the sugar until the mixture turns light yellow. Beat in the mascarpone into a smooth mixture. Beat the egg whites until stiff. Add the remaining sugar and continue to beat into stiff peaks. Carefully fold the egg whites into the mascarpone mixture. Finely chop the ginger and add. Place the pears in the glasses between the sponge fingers. Top with a generous dollop of cream until the glasses are filled. Leave to chill in the refrigerator for at least 90 minutes. Serve sprinkled with the grated chocolate.