INGREDIENTS
* 2 cups mascarpone cheese
* 3 cups heavy whipping cream
* 1/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 3 tablespoons coffee-flavored liqueur
* 1 teaspoon instant coffee granules
* 1 (10 inch) angel food cake
* 1/4 cup unsweetened cocoa powder
DIRECTIONS
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.