Tiramisu Charlotte

Serves 6-8. Mix the coffee and brandy together and pour into a shallow dish. Take 16 sponge fingers and quickly dip one side into coffee mixture (be careful not to leave them in for too long!). Press one side of half of the dipped sponge fingers (eight sponge fingers) into icing sugar, and coat them fairly thickly. Press the remaining eight sponge fingers in cocoa. Use all of the sponge fingers to line an 18 cm mould or suitable dish. Place the dusted sides against the sides of the dish and arrange the flavours (icing sugar and cocoa) alternately. Trim the last sponge finger to fit, if necessary. Beat the egg yolks with the sugar until pale and thick and then fold in the mascarpone. Whisk the egg whites until stiff and fold them into the mascarpone. Spoon one third of the mixture into the mould. Dip the remaining sponge fingers into the coffee and brandy mixture and cover the mascarpone cream with a layer of these. Sprinkle the top with a little of the grated chocolate, then add two more layers of mascarpone cream and sponge fingers. Finish with a layer of sponge fingers. Cover the Charlotte with a double layer of foil and freeze overnight. To remove from the mould, dip the Charlotte briefly into hot water and invert onto a pretty serving dish. Decorate with chocolate coffee beans and return to the freezer. Remove one hour before serving.