Instant coffee powder:- 4 teaspoons
Mascarpone cheese:- 2 cups
Whipped cream:- 2 cups
Eggless sponge cake:- 1 eight-in
Cocoa powder:- 2 tsps + for sprink
Icing sugar:- 2 tsps + for sprink
Heat 1 cup water in a non-stick pan. Add coffee powder and boil for a minute.
Place mascarpone cheese in a bowl and whip for half a minute. Add whipped cream, mix well and set aside.
Cut vertical roundels from the cake with a cookie cutter and further cut them horizontally into ½ inch thick round slices.
Place 4 glasses on the work top. Place a cake slice at the base of each glass.
Pour 2-3 tbsps coffee in each glass. Put 2 tbsps mascarpone cheese-cream mixture in each glass and tap the glass lightly.
Squeeze 4 rasmalai and place one in each glass. Pour 3 tbsps coffee over it. Squeeze the remaining 4 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.
Sieve cocoa powder and icing sugar on top. Garnish with a small mint sprig and serve.