Peach and Coffee Sponge

2 bought sponge halves
600ml cream
quarter cup castor sugar
2 tablespoon instant coffee dissolved in 1 tablespoon hot water
quarter cup rum
1 medium can sliced peaches

Cut each sponge in half crosswise. Place the four sponge rounds on the bench and sprinkle with the rum. Drain the peach slices and place some on each of three of the sponge rounds. Whip the cream with the castor sugar until it forms soft peaks then stir in the dissolved coffee. Spread some on the three rounds with peaches. Stack these three rounds one on top of the other. Top with the fourth sponge, spread on the remaining cream and decorate with chocolate curls or finely chopped walnuts. Refrigerate until required.

You can use other fruit if desired - grapes, pineapple, kiwifruit. The top can be decorated with fresh fruit just before serving