Instructions: Bake the cake batter according to package directions for two 9-inch round cakes; let cool.

In a small bowl, combine the coffee and liqueur; set aside.

In a medium bowl, beat the mascarpone cheese and confectioners sugar until smooth.

Place one cake layer upside down on a serving platter and prick the top several times with a fork. Pour half of the coffee mixture slowly over the top, allowing it to absorb into the cake. Spread the cheese mixture evenly over the layer, then place the second cake layer right side up over the cheese mixture. Prick the top of the second cake layer several times with a fork and pour the remaining coffee mixture over the top.

Frost the sides and top of the cake with the whipped topping.

Place the split ladyfingers around the sides of the cake, with the flat sides pressing into the frosting. Sprinkle the top with the cocoa, cover loosely, and chill for at least 4 hours before serving.

This recipe yields 12 to 16 servings.

Comments: Mascarpone cheese is a soft, sweet Italian cheese, similar in consistency to soft cream cheese. Commonly used in dips and in sweet dishes like tiramisu, its generally found in the cheese section of the supermarket.

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