Tiramisu Cake

Cake:

Coffee soak:

Mascarpone icing:

Cake:
Slice each cake in half horizontally so that you have 4 individual sponge cakes.

Coffee soak:
Stir the coffee, liqueur, brandy and brown sugar together until the sugar has dissolved.

Mascarpone icing:
In a large bowl, add the mascarpone, icing sugar and vanilla essence. Beat together with an electric or stand mixer until smooth.

Slowly add the cream and whisk until the mixture is thick. Do not over mix or the mixture will split.

To ssemble:
Place a layer of sponge cake onto a serving platter or cake stand. Drizzle or brush some of the coffee soak onto the cake. Spread about a fifth of the mascarpone icing onto the cake. Top with a second sponge layer and repeat the coffee soak and icing layer.

Repeat with the remaining layers. Spread a some icing to the side of the cake and spread thinly so that the layers are still visible.

Place the remaining icing in a piping bag and snip off the tip. Pipe “kisses” around the top of the cake.

Refrigerate the cake for at least 3 hours until the icing has set. Dust generously with cocoa just before serving.