Now the cake layers are ready, whipped cream for filling and frosting is ready.

Dilute Instant Coffee in hot water or use Filtered Cofee / Brewed Coffee/ Coffee Decoction / Kahlua Liqueur as per the availability.

Take a plate or cake board and place it over a bowl or stove (Pic 8).

Add a tsp cream to the board to hold the cake.

Gently place the first layer of cake, top side facing up.

Soak the cake with filtered coffee as shown (Pic 8).

Add Mascarpone whipped cream and evenly spread it (Pic 9).

Soak the remaining two layers on both sides and place the next layer facing down (Pic 10).

Add cream , spread it even and add the final layer (Pic 11).

Now add remaining half of the whipped cream and crumb coat the entire cake.

Let it chill in the refrigerator for 45 minutes minimum.

Also chill the remaining cream until use.

I felt the leftover cream thickened so added few tsp whipping cream and brought it to right consistency (Pic 13).

Even if you over whip add heavy cream/whipping cream to it and whip until you get desired texture.

Add second and last coat to the cake (Pic 13).

Make sharp edges as shown (Pic 14).

Also i made some swirls on top (refer video)

Using 1 M tip i decorated the cake on top with leftover cream.

Also added malted chocolate balls (Whoppers) over it.

In the middle i dusted some cocoa powder.

Then finally cake cutting time :-)