Turn a sponge cake into a tiramisu with this easy recipe.

Serves 8, Prep and Cook: 25 mins

2 tblsps instant coffee granules

¼ cup coffee liqueur

450g pkt unfilled

2 vanilla slab sponge cakes

Fresh strawberries, raspberries and grated milk chocolate, to decorate

MASCARPONE CREAM

250g tub mascarpone

300ml tub thickened cream

¼ cup icing sugar mixture

2 tsps vanilla bean paste

1 Dissolve coffee in ½ cup boiling water in a heatproof jug. Stir in liqueur. Cool.

2 To make mascarpone cream, beat all ingredients in a large bowl of an electric mixer until soft peaks form.

3 Reserve one of the sponges for another use. Cut remaining sponge crossways, into

2cm pieces.

4 Arrange sponge pieces over base of a square serving dish (10-cup capacity), trimming to fit. Spoon coffee mixture evenly over sponge. Top with the mascarpone cream. Smooth over top. Refrigerate, covered, for at least 4 hours, or overnight. 5 Decorate with berries and grated chocolate to serve.