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20 minutes
5 minutes
25 minutes
- 10g coffee powder
- 125ml water
- 110g brown sugar
- 125ml marsala
- 500g mascarpone
- 250ml thickened cream
- 1 1/2 x 450g pkts Unfilled Double Sponge Cake
- Cocoa powder, to dust
- In a small saucepan, mix the coffee and water until dissolved. Stir in the sugar and wine or liqueur. Heat over medium heat until simmering. Let it cook for 3 mins to thicken the syrup. Remove from heat and cool for 15 mins before using.
- Combine mascarpone, cream, and half of the coffee syrup in a bowl and whip with an electric mixer until soft peaks form.
- Place a cake layer on a serving plate. Brush it evenly with one-third of the remaining coffee syrup. Pipe one-third of the mascarpone mixture using a piping bag fitted with a 1cm plain nozzle, distributed evenly over the cake.
- Layer the remaining cake layers with the coffee syrup and mascarpone mixture. Sprinkle with cocoa powder and serve right away.
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