Olive Garden Tiramisu Dessert

Olive Garden Tiramisu Dessert

1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso3 ounces Brandy or rum
1−1/2 pounds Cream cheese or mascarpone, room temperature1−1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 incheshigh.
Blend coffee and brandy. Sprinkle enough of mixture over bottom half of caketo flavor it strongly. Don't moisten cake too much or it may collapse onserving.
Beat room−temperature cheese and 1 cup sugar until sugar is completelydissolved and cheese is light and spreadable. Test for sweetness duringbeating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.Replace second layer and top this with remaining cheese mixture.Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.