1/4 cup (10g) instant coffee powder
1/2 cup (125ml) boiling water
1/2 cup (110g) brown sugar
1/2 cup (125ml) marsala wine or Kahlua coffee liqueur
1 cup (250ml) thickened cream
1 1/2 x 450g pkts Coles Bakery Unfilled Double Sponge Cake
Cocoa powder, to dust
- Combine the coffee and water in a small saucepan. Stir until the coffee dissolves. Add the sugar and wine or liqueur and place over medium heat. Bring to a simmer. Cook for 3 mins or until the syrup thickens. Remove from heat and set aside for 15 mins to cool.
- Use an electric mixer to whisk the mascarpone, cream and half the coffee syrup in a bowl until soft peaks form.
- Place 1 cake layer on a serving plate. Brush evenly with one-third of the remaining coffee syrup. Place one-third of the mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Pipe evenly over the cake.
- Continue layering with remaining cake layers, coffee syrup and mascarpone mixture. Dust with cocoa powder. Serve immediately.
+ 15 minutes cooling time