I came across a recipe somewhat like this a couple of years ago and I changed it a little bit to make it easier. I think the original one was from Curtis Stone and he made it in separate glasses with broken up savoiardi all through the layers. It really is delicious and could be changed to suit your own taste. A once a year treat here.

I start off with either a shallow type of pudding bowl or baking dish. Doesn't matter what it is, but it needs sides.

Ingredients are

• savoiardi (ladyfinger sponge style) biscuits
• 1/2 cup of freshly brewed strong coffee. (I use ground beans rather than instant)
• raspberries (I used frozen as fresh unavailable or/and overpriced here usually)
• chocolate custard (thick)
• whipped cream
• a piece of dark chocolate to grate on top

Place the savoiardi in a layer around the base of the dish and up the sides.

Drizzle the coffee over the biscuits. You want it damp not wet so that the savoiardi keep their shape.

[It would taste nice with some type of liquer too I would imagine but I have none of that so stick with just the coffee.]

then layer the raspberries, custard and finally whip the cream for the top. I use tiny bit of real vanilla and a tiny bit of icing sugar to make the cream taste better.

Grate some dark choc on the top and voila.

Pop it in the 'fridge and let it set a bit.

Very yum.

Oh I love Tiramisu...

I would think Kaulua or Godiva chocolate liqueur would work?

There is an Italian place in Ann Arbor that makes a divine Tiramisu... very thick and soft cake --very indulgent.
After Kevin graduated we don't get there anymore. sigh.

Kalua would be great I think. My daughter and I were trying to decide what would be good. Next time we might buy one of those mini bottles.
I was thinking dark rum but I am not sure. Even brandy?
It still needs the coffee.

I love tiramisu too... the real cake one. Layer upon layer of deliciousness.

When I was a child a relative used to make something called chocolate sherry cream. It was very similar but just used sponge cake rather than the sponge biscuits. Sherry was a big thing back then I recall. Not sure why.
The chocolate part was more of a mousse.

The desert above would be better with a mousse but it is more difficult than the chocolate custard and at least I know the custard has cooked eggs in it rather than uncooked ones.

p.s. could use mascarpone instead of the whipped cream.

Godiva + Kaulua... you can mix them together. The Godiva is not as alcoholic as Kaulua...you can get a mocha thing going to your own taste.

I think I gained five pounds just reading that recipe. It sounds delicious.

Kitty, if it wasn't such a long swim I'd bring some over to your place.

mrsD, I looked up that Godiva liquer. That's a great idea. I love mocha flavours.