Italian dessert cake. Not exactily like what you would get in an authentic Italian restaurant, but still good.
1 In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.
2 Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.