Cake Layers:

– Light sponge cake layers (homemade or store-bought)

– 1 cup strong espresso or very strong coffee, cooled

Mascarpone Cream:

– 16 oz mascarpone cheese

– 1 cup heavy cream

– ¾ cup powdered sugar

– 1 tsp vanilla extract

Finish:

– Unsweetened cocoa powder, for dusting

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1. Prepare sponge cake layers and let them cool completely.

2. Brew strong espresso or coffee and let it cool to room temperature.

3. In a chilled bowl, whip the heavy cream to soft peaks.

4. In a separate bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.

5. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.

6. Place the first cake layer on a serving plate and lightly brush with espresso.

7. Spread an even layer of mascarpone cream over the cake.

8. Repeat with the next layer, brushing with espresso and topping with cream.

9. Frost the top and sides with the remaining mascarpone mixture.

10. Dust the top with unsweetened cocoa powder.

11. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Use espresso or strong brewed coffee for authentic flavor.

Overnight chilling helps the cake set and improves flavor.

Dust cocoa just before serving for the freshest presentation.

Store covered in the fridge for up to 3 days.