A mid-series pick me up...
The Boys Do Bake Off - Series 5, Ep.4 - Dessert Week
You start by making a fatless sponge which is baked in a swiss roll tin until golden-brown and springy to the touch. Whilst the cake is cooling, instant coffee is dissolved in boiling water, brandy is added, and set aside to cool.
When the sponge is cool, it is sliced horizontally to give you two thin sponges of equal depth. We don't have a 18cm/7in square tin as the recipe calls for, so we decided to use our presentation rings to make individual desserts instead, and cut our sponge into circles to fit the rings.
For the filling, mascarpone is beaten until smooth, gradually adding in the double cream and icing sugar to make a creamy, spreadable frosting. As our rings will be smaller than the intended tin size we reduced the amount of filling.
To construct the dessert, a layer of sponge is placed on the base of the ring or tin (lined with parchment paper) and some of the coffee brandy mixture is spooned over. Next goes a layer of the mascarpone frosting and a scattering of grated chocolate. This is repeated with the second and third layers. The fourth sponge is placed on top with a final layer of frosting. The cake goes into the fridge to chill.
While the cake is chilling, the tempered chocolate decorations are made and left to set until you're ready to decorate. Finally, the cakes are dusted with cocoa powder before being taken out of the rings/tin and then decorated with the chocolate shapes.