Cake and decoration
2 x 23cm (9in) genoese sponges
1tbsp instant coffee powder or granules
200g (61/2 oz 3/4 cup) caster (superfine) sugar
80ml (23/4.floz/1/2 cup) Kahlua
4 egg yolks
500g (1 lb) mascarpone cheese
300ml (10floz/1 1/4 cups) thick cream
Cocoa powder
500g.(1lb) chocolate cream wafers or chocolate curls (long thin cigar shapes) Brown or Chrismas.patterned ribbon

Equipment:
Electric mixer
Paintbrushes

1. Combine the coffee powder and 110g (31/2oz/1/2 cup) of the caster (superfine) sugar in a small pan with 250ml (8floz/1cup) water. Stir the mixture over a low heat until the sugar has completely dissolved. Remove from the heat and leave co cool slightly, then stir in the Kahlua.

2 Add the egg yolks and the remaining caster sugar to a heatproof bowl and place the bowl over a pan of barely simmering water. Beat the yolks and sugar for 3 minutes

using electruc beaters, or until the mixture has turned thick and fluff;y and leaves a trail on the surface. Remove from the heat and transfer to a cool, clean bowl. beat for 3 minutes, or until cool.

3. Gently stir the mascarpone cheese in a large bowl to soften it. Add the egg yolk mixture, followed by the cream , and then beat the ingredients together slightly

until thick.

4. Take the two genoese sponge cakes and slice them both in half horisontally. Place a layer of cake in a serving plate or board and generously brush over the surface with the coffee syrup. Spred with about a fifth of the mascarpone cream. Top with another round of cake and continue layering with the syrup, mascarpone cream and cake. finishing with a laywe of mascarpone cream. Refregirate the cake and the remaining portion of filling for 1 hour.

5. Dust the top of the cake liberally with cocoa powder and spread the remaini9ng mascarpone cream aroung the side. Trim the choclolate wafer to stand a little higher than the cake and press them gently side by side aroung.

Christmas Gateau Tiramisu