Recipe Method

1. Line a standard loaf tin with foil, extending above the sides to serve as a handle to lift the loaf out later.
2. Cut the loaf into 8 equal slices, and then each slice in half lengthwise, so you have 16 finger-size lengths the width of the tin. Place half of these in a row down the length of the base of a standard loaf pan.
3.  Sweeten, then flavour the black coffee with brandy if using.  Pour half of this mixture over the cake slices. Do not saturate the cake.
4. In a large mixing bowl, beat the instant pudding, cream and flavoured milk together until thickened. Beat in the mascarpone cheese.
5. Pour half the filling over the cake. Repeat with the remaining cake and filling to fill the tin completely.
6. Chill for at least 4 hours.
7. Using the foil liner, lift the loaf out the pan and peel the foil away from the sides.
8. Sieve cocoa powder generously across the top. Slice off 8 portions, using the original cake slice thickness as your guide.