Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 10-12" Sponge Cake 3" Tall -Liqueur
3 oz Strong Black Coffee Or: 1 1/2 lb Cream Cheese Or: Mascarpone*
Prepared Instant Espresso 1 1/2 c Superfine Or Powdered Sugar
3 oz Brandy, Rum Or Your Favorite Cocoa Powder, Unsweetened

* Cream cheese or mascarpone should be at room temperature.
Mascarpone is available at some Italian specialty food stores and
some gourmet food stores.
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~-- Cut across the middle of the sponge cake to form two disks, about
1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur
together.
Sprinkle the bottom half of the cake with the coffee liqueur blend,
enough to flavor it strongly, but don't saturate the cake so much
that it will collapse. Mix the cream cheese or mascarpone with the
sugar and beat the cheese until the sugar is completely dissolved and
the cheese is light and spreadable. Spread the bottom half off the
cake with half of the creamy cheese, in a fairly thick layer. Set
the second half of the cake on the bottom half and repeat the process
~ sprinkle the coffee/liqueur blend and spread with the remaining
cream cheese. Put the cocoa powder into a wire strainer and coat the
top layer of cream cheese completely with cocoa. Refrigerate the cake
for at least two hours before cutting and serving.

From: The Olive Garden Italian Restaurant.

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