Chocolate & Mascarpone Sponge

What have a beautiful look sponge cake & delicious cake with out any baking ??
This is the cake for you !
Apologies for all the calories, but this a Celebration Cake.
This is Guaranteed to hit the Comfort Zone of Pleasure of dessert's .
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Dark & Hazelnut Chocolate Mousse
2 pkts savoiardi ( sponge finger)
350 g good-quality dark chocolate
7 eggs Separated / 3 egg yolks
2 tblsp Instant coffee
2 1/2 cup cream,whipped (600 ml /20 oz)
1 tblsp Hazelnut spread
White Chocolate & Mascarpone
250 g light cream cheese
4 egg yolks
2/3 cup cream
250g mascarpone cheese
80g white chocolate, grated
180g castor sugar
2 cup strong coffee
1 tablsp brown sugar
1/4 cup Tia Maria or chocolate base Liqueur or orange juice
300g fresh or frozen raspberries
1/4 cup dark cocoa powder
1 pkt tim tam biscuits or your favorite chocolate biscuit for garnish
Method: Dark & Hazelnut Chocolate Mousse

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up 900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg 3 yokes & fold into chocolate .
• Large bowl 2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until just combined.
  Place in the refrigerate until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated white chocolate.
  Stir until just combine & mixture is smooth. ( Don't over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated white chocolate .
• Spread with one- third of the white choc/ mascarpone mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam's & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .