This is a quick version of tiramisu which uses a premade sponge cake. You can use rum instead of brandy if you prefer.
1 (20cm) sponge cake
3/8 cup strong brewed coffee, room temperature
3/8 cup brandy
700g mascarpone cheese, room temperature
1 1/2 cups icing sugar
3 tablespoons cocoa powder, for dusting
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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
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 layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.