i send you the recipe of "tirami su" for Birgit. I do hope i'm using the right words for a recipe.

For the cream: Beat egg whites until they reach the "soft peak" stage. While stirring slowly add sugar, vanillin and yolks. Add mascarpone and keep stirring until you get a soft cream without clots.

In a bowl stir coffee, liqueur and sugar. Dip one buiscuit at the time and layer them on a cooking dish or pan. Divide the cream into two and pour one half on the fisrt biscuit layer. Prepare a second layer of biscuits on top, in the same way. Add cocoa to the second half of cream and stir it into a uniform brown cream. Pour the cream on top. Sift a thin layer of cocoa on top of the "tirami su" and chill for a couple of hours before serving.

If you happen find out you need some more biscuits or liquid mix don't worry, just add more ingredients. Ciao, maria teresa

[another tip: put in a layer of dry buiscuits and use a spoon to spread coffee over each buiscuit before pouring in the cream mix - prevents buiscuits from getting soggy - grant ]