Take the prepared cool eggless vanilla sponge.
Level the top of the cake by cutting the risen cake with a knife.
Divide the cake into two halves horizontally with the help of a knife. (I will cut the edge of the cake to make a mark as shown. It helps in placing the cake back in the same order after it is separated to soak and fill the cream).
The cake is cut and open.
Take the serving plate or a cake board and spread the whipped mascarpone cream on it. Now place the inverted top layer of the cake and soak it with around 4 tbsp of coffee syrup evenly as shown.
Put two big dollops of the prepared whipped cream and spread it evenly with a palette knife or flat spatula.
Invert the bottom layer of the cake such that the smooth side is on the top as shown. Soak it 4 tbsp of coffee syrup. Put around 2-3 big dollops of prepared whipped cream.
Spread it evenly on the top and sides.
Smoothen the top and edges of the cake. (It need not be sharp finishing). Refrigerate the cake for 6-8 hours or overnight.
Remove the cake. Put the desired shaped cut paper on it.
Sprinkle cocoa powder on the top of the cake with with a tea strainer. (I made this cake for a friend's anniversary so have put a heart shape on it. You can skip the shape and sprinkle cocoa powder evenly on the cake).
Now gently remove the paper.
Decorate the outer edges of the top of the cake with grated dark chocolate and sprinkle some on the side edges of the cake. Refrigerate the cake till it is to be served.
The eggless tiramisu cake is ready. Remove 10 -15 minutes before serving from the refrigerator and it cut it with sharp knife and enjoy it chilled. The left over cake can be refrigerated for 3-4 days in an airtight container.