To prepare Eggless Chocolate Sponge
Sieve flour, cocoa powder, baking powder and soda in to a deep bowl.
Combine the Sweetened Condensed Milk, melted butter, water and vanilla essence in a large bowl.
Stir the dry ingredients into the condensed milk mixture until just combined.
Pour the mixture into a lined spring form cake tin.
Bake in a preheated 150°C oven for 45 minutes or until a cake skewer inserted into the centre of the cake comes out clean.
Cool on a wire rack. For 10 minutes then remove from tin and cool completely.
Once the cake is cooled, divide that in to 2 same portions.
To make Cream
Take Mascarpone Cheese in to bowl.
In that add icing sugar, coffee and mix well.
Then fold in whipped cream in the cheese mix.
To assmble tiramisu cake
Take chocolate sponge and soak well with coffee.
Now put one layer of soaked chocolate sponge in to tray.
Layer it with 1/2 of the cream mixture over it.
Then put second layer of chocolate sponge over cream.
Again cover sponge with a layer of cream.
Cover it and refrigerate for 24 hours.
Second day remove tray from refrigerator and sprinkle a layer of cocoa powder over tiramisu cake.
Cut in to desired shape and serve at room temperature.
You may use store bought ladyfingers in stead chocolate sponge.