150 ml light cooking cream (I used Nestlé carnation)
100 gr sugar
Cut the sponge cake twice horizontallyin order to have 3 discs and then give them the shape you prefer, I chose a star. Don't worry if it doesn't come out perfectly shaped as the cream will cover everything.
To make the cream just put the mascarpone into a bowl with the sugar and add the cream one spoon at the time until your cream has your favourite texture.
Add 2 teaspoons of sugar to espresso and use it to moisten the sponge cake. Time to put the layer one on top of the other one, add cream in between and on the top. Dust the surface with the cocoa powder only before serving. Enjoy!