Tiramisu

Place a single layer of lady fingers in a shallow square/rectangular glass baking dish. The size of the dish will depend on how much you want to make, and how many packages of lady fingers you have.

Mix coffee with Baileys (you can opt out of the liqueur if you don’t like the taste).

Using a stand mixer, beat the cream cheese until soft. Add in vanilla. Using a spoon, gradually add the Cool Whip to the mixture. Continue on low until it is all combined. It will be slightly thick, but you want to be able to run a spoon through it.

Set the cream cheese mixture aside.

Pour, using a ladle or spoon, a small amount at a time of the coffee or espresso over the lady fingers. You don’t want them to be soaking in coffee, but pour enough to dampen them, as they will expand. Alternatively, you can quickly dip them in a small bowl of coffee. Either way, you don’t want them to be soggy and start falling apart.

Using a spatula, place a large amount of cream cheese mixture on top of the lady fingers. You want enough to evenly cover the tops of the cookies. Using a spatula or back of a spoon, smooth the top of the cream cheese.

Next, using a mesh sieve, dust the top of the cream cheese layer with cocoa. Sprinkle with a small amount of chocolate shavings.

Continue the layers, again beginning with a layer of lady fingers, then cream cheese and cocoa until you run out of ingredients. You want the last layer on top to be cream cheese.

Dust the final layer with more cocoa and chocolate shavings.

Place, covered, in the fridge for at least 2 hours for the ingredients to set. You can make it a day before and refrigerate it overnight as well.

Serve small pieces cold, with extra cocoa sifted onto the plate.