About this recipe:Sponge cake is drizzled with coffee and brandy, layered with sweetened mascarpone and dusted with lots of cocoa powder. Best chilled for 2 hours before serving.
1 (23cm) round sponge cake
90ml strong brewed coffee, room temperature
90ml brandy or rum
675g mascarpone cheese, room temperature
200g icing sugar, or to taste
3 tablespoons cocoa powder, for dusting
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Cut the cake in half lengthways to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.
Beat together the mascarpone and the icing sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake and spread remaining cheese on top. Dust liberally with sifted cocoa. Keep in the fridge for 2 hours before serving.