Just Another Tiramisu
2 pasteurized eggs, separated
1/4 cup caster sugar
1 cup cream, whipped
Savoyardi biscuits/ Genoise sponge (here, I used savoyardi fingers)
Combine coffee and liquer in a deep bowl, wide enough to dip the biscuits in.
Dip the biscuits, one at a time, flat side down, one side only, into coffee mixture.
*Do not over soak the biscuits otherwise it's gonna get all soggy.
Spread half of the cream mixture over the biscuits.
Smooth out the surface with a spatula.
Dust with an even layer of cocoa powder.
Dip more biscuits and place over dusted layer.
Spread remaining cream over biscuits.
Smooth surface and finish off with another dusting of cocoa powder.
Refrigerate for at least 2 hours.