Tiramisu cake

Grease a 20 cm loose-bottomed baking tin.
Mix 150 ml of the coffee liqueur with the cold coffee. Dip half the sponge fingers in half the coffee mixture and arrange in the bottom of the cake tin, covering the entire surface.
Sprinkle with one third of the grated chocolate.
Mix the mascarpone, creamed cottage cheese, vanilla essence, castor sugar and egg yolks and stir in the remaining coffee liqueur. Spread the mixture over the chocolate-sprinkled sponge fingers.
Dip the remaining sponge fingers in the remaining coffee mixture and arrange on top.
Sprinkle with another third of the grated chocolate. Chill overnight.
Remove from the cake tin and sprinkling with the remaining chocolate. Dust with cocoa and serve.