Layered espresso tiramisu cheesecake

1.Cut sponge cake in half horizontally to make two layers. Arrange in the base of a lined springform tin. Combine water, coffee and marsala and spoon half the mixture over sponge layer in tin.

2.Beat cream cheese, then add brown sugar until the mixture is smooth.Sprinkle gelatin over water and let it swell for 5 minutes.

3.Heat gelatin mixture gently, until dissolved. Stir in the coffee and cool for 5 minutes.

4.Fold gelatin mixture and whipped cream into cream cheese mixture.

5.Pour half the cheesecake mixture over sponge base, then top with remaining sponge layer.

6.Brush sponge with remaining half of the liqueur and top with the rest of the cheesecake mixture. Smooth the top.

7.Chill for at least 3 hours. Dust with cocoa to serve.