Olive Garden Tiramisu Dessert

1 sponge cake (10-12") - about 3" tall 
3 oz strong black coffee 
3 oz brandy or rum 
 1½ lbs mascarpone - room temp 
1½ cups superfine/powdered sugar 
unsweetened cocoa powder 
 
Cut across middle of sponge cake forming two layers,
 each about 1½" high. Blend coffee and brandy. 

Sprinkle enough of mixture over bottom half of cake to
 flavor it strongly. Don't moisten cake too much or it 
may collapse on serving. Beat room-temperature cheese and
 1 cup sugar until sugar is completely dissolved and cheese
 is light and spreadable. test for sweetness during beating,
 adding more sugar if needed. Spread cut surface of bottom 
layer with half of the cheese mixture. Replace second layer
 and top this with remaining cheese mixture. Sprinkle top 
liberally with sifted cocoa. Refrigerate cake for at least
 2 hours before cutting and serving.