KAREN'S TIRAMISU

Steps:

• Make the Tiramisu at least one day before it is needed and store covered in the fridge.
• Beat the egg yolks with the sugar until light, then beat in the cheese, beating until smooth.
• Whisk the whites until stiff but not dry, and then fold these into the mixture.
• The whites will lose most of their volume and the finished result will be a softer cream rather than a mousse.
• Mix your chosen spirit with the coffee.
• Dip the biscuits one at a time into the coffee and arrange half of them in a single layer in a serving dish. (I normally use a Pyrex bowl that's about 10 inches in diameter and 3 inches high.)
• Spread half of the cream mixture over them.
• Now continue with the remaining fingers, pouring on any leftover coffee.
• Spread the second half of the cream over the top and sprinkle liberally with cocoa powder.
• Cover and store in the fridge for at least 24 hours.