TIRAMISU

½ pint cold coffee, plus:
2 teaspoons sugar, plus:
2 tablespoons of liqueur (eg. Baileys)

1 egg (separated)
1 pack sponge fingers
1 tub of Mascarpone
200ml double cream
1 oz icing sugar
Cocoa powder

Method

Whip egg white until stiff.
Whip the cream with the icing sugar until thick.
Beat egg yolk into mascarpone.
Mix cream and mascarpone mixtures together.
Carefully fold in egg white.
Lay sponge in a bowl, pour on half the Coffee.
Put half the mixture on top.
Repeat for the next layer.
Sprinkle cocoa on top.