Spread half of the sponge in a mold and drizzle with half of the coffee and liqueur. Whip the cream for 1 minute with a hand mixer and then add the cream thickener, together with the sugar and cinnamon and vanilla pulp and whip until stiff. Stir the mascarpone until smooth and fold into the whipped cream. Spread half of the amount evenly over the sponge cake and repeat, spreading a layer of sponge cake and amount evenly over the top. Chill. Dust with cocoa powder before serving.
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