Preheat your oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper. This will ensure the cake comes out easily after baking.

In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. This helps to evenly distribute the dry ingredients and ensures your cake rises evenly.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Stir in the dissolved coffee mixture to give the cake a delicious coffee flavor.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Gently fold in the mascarpone cheese and vanilla extract until smooth and creamy. Be careful not to deflate the whipped cream.

Once the cakes are completely cool, slice each one in half horizontally to create four layers.

In a shallow bowl, combine the cooled brewed coffee and coffee liqueur (if using). Dip each layer of cake in the coffee mixture briefly – don’t soak it too much, or the cake may become soggy.

Place the first layer of cake on your serving plate. Spread a generous amount of the mascarpone filling over the top, smoothing it out evenly.

Repeat the process for the remaining layers, finishing with a layer of mascarpone filling on top.

Once assembled, dust the top with cocoa powder to give it that classic tiramisu finish.

Refrigerate the cake for at least 2 hours before serving, allowing the flavors to meld and the cake to set properly.