Easy Tiramisu Layer Cake

 

For the coffee soak:

 

For the Mascarpone icing:

Slice each cake in half horizontally so that you have 4 cake layers.

To make the coffee soak, stir the coffee, liqueur, brandy and brown sugar together until the sugar has dissolved.

In a large bowl, add the mascarpone, icing sugar and vanilla essence. Beat together with an electric or stand mixer until smooth.

Slowly add the cream and whisk until the mixture is thick. Do not overmix or the mixture will split.

Place a cake layer onto a serving platter or cake stand. Drizzle or brush some of the coffee soak onto the cake. Spread about a fifth of the mascarpone icing onto the cake. Top with a second cake layer and repeat the coffee soak and icing layers.

Repeat with the remaining layers. Spread a little icing to the side of the cake and spread thinly so that the layers are still visible.

Place the remaining icing in a piping bag and snip off the tip. Pipe “kisses” around the top of the cake.

Refrigerate the cake for at least 3 hours until the icing has set. Dust generously with cocoa just before serving.