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【For Cocoa Sponge】 Preheat an oven to 200℃ / 392F. Line a square pan with parchment paper. Boil water, to warm the egg mixture later. Mix cake flour and cocoa, and sift it twice; set aside. Line 15 cm (6") square mousse ring with mousse cake film. (the height of the film, 10 cm / 3.9")

Put egg in a large bowl. Beat it lightly until watery. Add granulated sugar and stir roughly. Warm the egg mixture with hot water on low heat until 35℃ / 95F while stirring.

Whisk the egg with an electric mixer on high speed. Whisk until the batter falls like a ribbon. It should hold its shape for a moment. And then whisk it on low speed for two and a half mins until smooth and glossy.

Add the flour in 3 parts. Fold it each time. After adding all flour, fold it until glossy a little. Pour it into the cake pan. Bake it at 170℃ / 338 F for 45 mins. (the oven preheated to 200℃ / 392F.)

After baking, immediately drop the pan to your work surface to prevent the cake from shrinking. Put a cake rack on it and invert the pan and the rack together, then lift the pan off the cake. Turn the cake again and turn it face up. Cover with a tightly wrung wet cloth to cool it down.

Make Coffee Syrup. Stir boiling water, granulated sugar, and instant coffee. Microwave it at 500W for 30 sec to melt the sugar and coffee. Add brandy, and stir.

Cut the sponge to a 15×15 cm (6"×6") square. And slice it into 1cm / 0.4 inch thick. Use 3 layers. Brush both sides of each layer with the coffee syrup. Repeat brushing until use up the syrup. Cover them with plastic wrap to prevent drying. Set aside.

【For Tiramisu Cream】 Soak gelatin in water. Put water first and then sprinkle gelatin over, to prevent becoming uneven. Set aside. Pour rum and brandy in a small bowl; set aside.

Put mascarpone cheese in a large bowl, smooth it. Add heavy cream in 4 parts. Stir well each time. Whip it with an electric mixer on low speed until stiff peaks form while cooling with ice water. Set aside.

Make egg yolk cream. Whisk egg yolk with an electric mixer on high speed for two and a half mins until whitish. Put water and sugar in a small pot, heat until 115-120℃ / 239-248 F. Use a pastry brush dipped in water to brush syrup on the sides away (dissolve them).

With the mixer running, slowly drizzle the syrup to the egg yolk. Whisk on high speed for 5 mins until creamy and whitish.

Microwave the gelatin at 500W for 20 sec to melt. Melt it little by little so as not to boil. Add rum and brandy to the gelatin, stir well. Strain gelatin mixture with a tea strainer, and pour into the egg yolk cream. Stir well until smooth.

Add 1/3 egg yolk mixture to the whipped mascarpone cream, stir well. Add the remaining egg yolk mixture in 2 parts, fold it each time. And then stir gently for 3-4 mins while cooling with cold water.

【Assembling】 Place the 1st layer of sponge in the prepared mousse ring. Pour one-third of the tiramisu cream, about 270g / 9.5 oz, over the sponge. Repeat this process another 2 times to create 3 layers. Freeze it overnight.

Warm the ring with a hot towel and remove the ring, and peel the film off from the cake. Let it sit in a fridge.

【For Topping】 Add granulated sugar to mascarpone cheese. Mix it for 2 mins until smooth. Add heavy cream in 4-5 parts, stir well each time.

Whip it on low speed until stiff peaks form while cooling with ice water.

Pipe the cream on the top of the cake. Sprinkle cocoa powder over.