My Chocolate Tiramisu

2 T unsweetened cocoa powder

1 1/2 cups hot water

1 pound mascarpone cheese, at room temperature

2 cups heavy cream

2 TB cocoa powder

1/4 cup(s) granulated sugar

Sponge Cake* (see note)

Cocoa powder, for dusting

Chocolate topping

Directions

Dissolve cocoa powder in hot water. 

In another bowl, using an electric mixer, beat the cream, cocoa powder & granulated sugar until soft peaks form.  Using a large rubber spatula, stir a fourth of the mascarpone cheese into the whipped cream. Whip for a minute, then fold in the rest.

Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with one of the layers of sponge cake pieces.   Drizzle with half the cocoa water.  Spread half of the mascarpone mixture over the cake. Repeat another layer. Cover and refrigerate at least 3 hours or overnight.

Just before serving, drizzle lightly with chocolate sauce and dust with cocoa powder.

*Sponge cake - you can substitute lady fingers.  For the sponge cake:  Cut each layer in pieces by cutting about 1 inch strips and then cross cutting again in one inch squares or so.  This does not have to be PERFECT!

SPONGE CAKE

6 whole eggs
1 cup sugar
1 tablespoon rum concentrate or vanilla
1 cup cake flour
Preheat oven: 350°. Line spring form pans with parchment paper and coat with pan spray.
In a 5 quart mixing bowl whip the eggs and concentrate adding the sugar 1/3 at a time allowing 3 to 4 minutes between additions until all the sugar is in, whip until real fluffy and fold in your cake flour, add mixture to 2-8x1inch cake pans, bake in preheated 350 degree oven 18 to 20 minutes or until golden brown, cool.