Title: Tiramisu-ken
 Categories: Deserts, Italian
      Yield: 8 Servings
 
    250 g  Sponge fingers
    150 ml Black coffee
      3 tb Cognac
    250 g  Mascarpone or cream cheese
      4 tb Thick yoghurt
    125 g  Ricotta
    100 g  Icing sugar
      1 ts Vanilla extract
      3    Egg whites
      1 ts Grated milk choclate
      1 ts Finely ground coffee
 
   ip half the sponge fingers in the mixed coffee and cognac, and put
  in the bottom of a glass bowl.  Blend mascarpone, yoghurt, ricotta,
  sugar and vanilla extract until smooth. Whip the egg whites until
  stiff and fold into mixture.  Spoon half of the mixture in the bowl.
  Cover with the remaining sponge fingers, dipped in the coffee and
  cognac mixture and spoon on the rest of the cream.  Sprinkle the
  surface with chocolate and ground coffee, cover and refrigerate for
  several hours before serving.