Twinkle Tiramisu

1. 1

   Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan.

2. 2

   Drizzle half the coffee over them.

3. 3

   Whip the cream to soft peaks and sweeten it with the sugar.

4. 4

   Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream.

5. 5

   Pour half of this mixture over the sponge cakes and spread it out evenly.

6. 6

   Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee.

7. 7

   Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes.

8. 8

   Spread this evenly over the sponge cakes.

9. 9

   Coarsely crush the vanilla wafers and scatter them over the top.

10. 10

    Cover and refrigerate for at least 2 hours before serving.

No additional tips available.