Tiramisu sponge cake
( SERVES 8 )
I used a double sponge purchased from the supermarket.
- Cut each sponge cake in half horizontally to make 4 rounds.
- Line a 16-18cm springform cake pan with baking paper. Place 1 round of sponge on the base. Drizzle evenly with 4 tablespoons of coffee.
- Whip the cream and icing sugar until thick. Fold into the mascarpone until smooth then add the liqueur. Spread 1/4 evenly over the sponge on the cake pan. Top with another sponge round and repeat the steps until all the sponge, coffee and cream mixture is used. Cover loosely and refrigerate overnight.
- Carefully remove the cake from the pan and place on a serving dish. Dust with cocoa and garnish with chocolate, if using.
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