This is my favorite dessert and so easy to make.

Ingredients:

1 sponge cake -10” to 12”
3 ounces instant espresso
3 ounces rum
1 1/2 pound cream cheese or mascarpone - room temperature
1 1/2 cups powdered sugar
unsweetened cocoa powder


Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend espresso and rum. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.

Beat mascarpone cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and easy to spread. Add more sugar if necessary for sweetness.

Spread half of the cheese mixture on the first (bottom) layer. Place second layer on cake and top this with remaining cheese mixture.

Sprinkle top cocoa.