Gateau Tiramisu, Genoise cakes are reccomended, but can use sponge cakes. This is my familys favourite.
There is a bit of prep work but well worth it.
2x 22cm(9in) round genoise sponge cakes.
1 tbls instant coffee powder
190g(6 1/2oz) caster(superfine) sugar
4 egg yolks
500g mascarpone cheese(or cream cheese)
300ml thick double heavy cream
Mascarpone cheese- put coffee powder and 110g of the sugar in a pan with 250ml water. Stir over low heat until dissolved.Let cool then stir in Kahlua.
Beat egg yolks and remaining sugar in heatproof bowl, place over pan of barely simmering water.Beat for 3 mins with electric beaters, or until thick and fluffy. Transfer to a clean bowl and beat further 3 mins till cool.
Gently stir mascarpone in a large bowl to soften, add the egg mix, then the cream, beating slightly until thick.
Slice the cakes in 1/2 horizontally, place layer of cake on a plate and brush with coffee syrup, spread a fifth of the mascarpone cream, top with another layer of cake and continue layering.
Finishing with mascarpone cream on top.Put left over cream in fridge for 1 hour.
Dredge top of cake with cocoa or grated choc. Cover sides with mascarpone cream and place choc wafers(cigar shaped) or choc collar around and secure with a ribbon