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1 servings
Ingredients:
1 (9 inch) sponge cake3/8 cup strong brewed coffee, room temperature3/8 cup brandy1 1/2 pounds mascarpone cheese, room temperature1 1/2 cups confectioners' sugar3 tablespoons unsweetened cocoa powder, for dusting
Instructions:
Cut the cake in half lengthwise 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 confectioners' 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.
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