Tiramisu gourmet cake (eggless)

Method:
* Take coffee syrup ingredients in a pan and boile it, leave to cool and set aside.
* In a mixing bowl, whisk mascarpone cheese with two tbsp.coffee syrup and three tbsp icing sugar and mix until blended.
* In another bowl, with a manual whisk, whisk the whipping cream and chocolate essence,one tbsp icing sugar until soft peak (do not over whip).
* Fold mascarpone mixture and whipping cream mixture together and mix well.
* A nice fluffy filling is ready :), set aside.
* Cut to lady fingers about 3" in length, Save the leftover small pieces.
* Arrange the lady fingers line the sides of a 7" or 9" round spring form pan.(do not dip them in the coffee syrup).
* Now gently dip the another lady finger in coffee syrup.
* Arrange the line of base pan and cover the base fully (here use left over lady finger pieces to fill the gape).
* Spoon over half of the filling, spread evenly.
* Repeat with another layer of lady finger and remaining filling.
* Spread filling very smooth the top and refrigerate for at least 6 hours, best left overnight.
* Unmold the cake and dust the top with cocoa powder.
* Decorate with grated white chocolate and leftover black and white chocolate cut in small piece and arrange same like picture.




Note:
* Remove the mascarpone cheese from the refrigerator early enough and Whip it vigorously until very soft
* Dip the ladyfingers in the coffee very fast. Don?t let the lady finger biscuits absorb too much liquid or they may become too soft and mushy.
* If you don't have a spring form pan, you can use a normal baking round pan with a large sheet of aluminium foil and Give allowance of about 1~2 inches for the foil to hang over the rim of the pan.
Place a cake board inside the lined pan.
* To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil.