Try this Italian dessert!
In a large bowl mix the mascarpone cheese, caster sugar, sour cream and coffee liquor until the mixture is smooth.
Put it aside until needed later. Line the bottom of a springform tin with baking paper.
Arrange the ladyfingers nicely along the sides. Don’t leave any gaps. If the last ladyfinger doesn’t fit, lightly scrape with a knife alongside 3 or 4 other cookies you already placed in the springform to make some space. Dip the remaining ladyfingers in the cold coffee for a few seconds.
Then spread half the mascarpone cheese mixture over the lady fingers.
Smoothen the top layer with a spoon. Then chill the tiramisu in the fridge for at least 6 to 7 hours. Let it rest at room temperature for 1 hour before serving. Sprinkle with cocoa, chocolate shavings or both. Cut the tiramisu up into wedges and serve.