Instant coffee powder 2 teaspoons
Mascarpone cheese 1 cup
Eggless sponge cake 1 eight inch
Heat 1 cup water in a pan. Add coffee powder and boil.
Whip mascarpone cheese in a bowl for a minute or so then add whipped cream, mix well and set aside.
Cut vertical roundels from the cake with a cookie cutter and further cut them horizontally into e inch thick round slices.
Place 2 glasses then place a cake slice at the base of each glass.
Pour 2-3 tbsps coffee in each glass and then add 2 tbsps mascarpone cheese-cream mixture in each. Squeeze 2 rasmalai and place one in each glass. Pour 3 tbsps coffee over it. Squeeze the remaining 2 rasmalai and place one in each glass.
Put 2 tbsps cheese-cream mixture in each glass and spread it with the help of a spatula.
Add cocoa powder and icing sugar on top and your Rasmalai TIramisu is ready.