Olive Garden Tiramisu: COPYCAT

Ingredients:
1 Sponge cake, 10-12" diameter, 3" tall
3 ounces Coffee, strong
3 ounces Brandy, or rum
1 1/2 pounds Mascarpone cheese, or cream cheese, room temp
1 1/2 cups Powdered sugar
Cocoa powder
Directions:1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
2. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process.
3. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.