Preparation:

1. Separate the yolks from the whites and place them into whisking bowls.
2. Make the Espresso by mixing 3 tablespoons of coffee powder with 1½ cups of water.
3. Add the liquor to the Espresso and leave it to cool.
4. Add the sugar and cheese to the yolk and whisk till the mixture is creamy.
5. Whisk the egg white using a clean whisker till stiff and white. Be careful not to allow water or oil to contaminate the egg white.
6. Then, pour the cream into the white and fold the mixture, drawing a "figure of 8" with a wooden spatula.
7. Stir till the cream and white have mixed completely.
8. Next, dip the ladyfingers into the Espresso and layer them at the bottom of a container. The container should be approximately 2½ - 3 inches deep.
9. Spread the cream mixture on top of the ladyfingers and lay another tier of Espresso soaked ladyfingers on top of the cream mixture.
10. Lastly, cover the ladyfingers with the remaining cream. Cover the container with a film of wrap and leave it in the fridge to chill for 2 hours.
11. Sprinkle chocolate shavings onto the cake and serve.