This Tiramisu Cake looks decadent and delicious and takes four packets of mascarpone cream so it’s got to be good!! I read the recipe the night before and as it involved a large sponge roll tin, (which I didn’t own) I made one to measure out of tinfoil, 35 x 25cm. Tick. Now I’ll have to make it!
Have just been to the National Writers Forum all weekend, very enlightening. Great to be around other writers, talking, learning and getting inspired. I saw a Youtube video at my daughter’s school assembly the other day in which a small boy expounded about practicing joy, practicing what you love. Great advice 🙂 https://www.youtube.com/watch?v=h_Lwc_Crxv4
So the next morning, I made the sponge which involved 
beating the eggs and sugar together until the mixture was very pale and thick and left a trail when the whisk was lifted. 
I added the sifted flour and folded this in with a spatula and that was it, three ingredients. I poured this into the prepared tin. 
I baked this and then cooled it on a wire rack. I made a brandy and coffee syrup. 
Then mixed the mascarpone with icing sugar and cream.
I cut the sponge in half and then cut it into four equal squares, (actually I cut it wrong but nothing that a bit of jigsawing couldn’t fix). I placed a sponge layer
on the bottom of a square baking tin, then brushed on the coffee and brandy syrup and put the mascarpone on top. I repeated this four times. 
After each layer of mascarpone I added a layer of grated dark chocolate. The resulting rich layered cake was worth a decadent treat, that’s for sure, which the family loved.
