No Cook Tiramisu Cake

Step 1: Line the base and side of a 20cm round (base measurement) springform pan with baking paper and cut two 20cm discs from the cake.

Step 2: Sprinkle gelatine over boiling water in a heatproof jug and stir until gelatine dissolves and set aside to cool slightly.

Step 3: Use an electric mixer to beat the cream cheese in a bowl until smooth and gradually beat in the condensed milk and vanilla until mixture thickens and gradually beat in the gelatine mixture.

Step 4: Line the base of the prepared pan with 1 cake disc and drizzle with half the coffee and pour over half the cream cheese mixture and top with the remain cake disc and drizzle with remaining coffee and pour a little of remaining cream cheese mixture over the cake and transfer to the fridge.

Step 5: Place the remaining cream cheese mixture in the fridge for 20 to 30 minutes or until just firm enough to pipe and transfer to a peiping bag fitted with a 2cm plain nozzle and pipe over the cake.

Step 6: Place in the fridge for 4 hours or overnight, or until set and transfer to a serving plate.

Step 7: Spread the side of the cake with whipped cream and dust with cocoa powder.