For the brunch cake à la Tiramisu, place biscuits in a springform pan. Mix coffee liqueur and espresso and drizzle over the biscuits. Melt the chocolate coating in a bain-marie and let it cool down a bit. Soak gelatine in cold water. Whip brunch, Marsala, couverture and sugar until fluffy.
Place squeezed gelatin in a saucepan and warm gently until dissolved, remove from heat, add some of the brunch cream, mix well, then add the gelatin to the brunch cream and fold in well with a whisk. Spread the brunch cream on the sponge cake and smooth it out. Place the brunch cake à la tiramisu in the refrigerator for about 2 hours. Dust lightly with cocoa powder and serve.
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