Caramel Tiramisu

From Cherrapeño

Not really a recipe as such, and I do know it's not very authentic but this is what I did:
Make a sponge cake and spit in half horizontally.
Whip up 284ml carton of double cream and lightly fold into 250g mascarpone cheese, along with some caramel.
Place one half of the sponge into a spring form cake tin and dribble with a mixture of strong coffee and
Tia Maria (taste to your liking).
Sprinkle over half a bar of chopped Green & Blacks butterscotch chocolate.
Spread mascarpone mixture on top and sprinkle with the rest of the chopped chocolate.
Put the other half of sponge on top and dribble liberally with coffee/Tia Maria.
Refrigerate for at least a couple of hours and when ready to serve, dust the top with cocoa powder and pour over some extra caramel.