Instructions: Cut cake into two layers. Place each on a plate. Combine 1/2 cup Tia Maria and 2 Tbs. cream. Prick cake all over with skewer - both layers. Drizzle Tia Maria mixture over all parts of each layer: Bottom and top. Cover with Saran Wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and sides of cake.

Chill until serving time.

Serves 10.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.