Recipe Method

1.  Stir the cappuccino powder into 350 ml boiling water. Add 30 ml of the brandy and set aside.
2.  Measure cream and water with 20 ml brandy into a mixing bowl. Add the Tiramisu powder, and beat together until soft peaks form.
3.  Slice both cake layers in half horizontally, to give 4 equal layers.
4.  Position one layer into the base of a 20 cm greaseproof paper-lined spring-form cake pan.
5.  Pour over a 1/4 of the warm cappuccino.
6.  Spread a 1/4 of the Tiramisu filling over this.
7.  Repeat this process three more times, using the remaining cake layers, cappuccino and Tiramisu filling in even amounts.
8. Chill until required. Sift cocoa generously across the cake. Remove the pan sides, and slide the cake onto a plate.