Pyramid-shaped frozen log recipe inspired by tiramisu.

Start by mixing the hot coffee and liqueur in a suitable container for dipping your cookies. Separate the egg whites from the yolks. Whisk the egg yolks with the sugar to lighten them. Add the cheese and whisk again to achieve a smooth mixture with a fluffy and thick texture. Whip the egg whites until stiff and gently fold them into the previous mixture.

Line your log-shaped mold with plastic wrap, making sure not to create any folds, or, as here, with parchment paper which is easier to handle. If you are using a silicone mold, there is no need to line it; just pour your mixture directly in. Pour one third of the mixture into your triangular mold. If you are using another shape, pour half of the mixture. Place a ladyfinger that has been previously soaked in a mixture of amaretto and coffee in the center. Repeat this along the entire length of the log. If you have made smaller homemade cookies (without sugar) than store-bought ones, place two cookies side by side. For a triangular mold, then pour a generous layer of tiramisu mixture and arrange the previously soaked cookies over the entire surface. Fill any gaps if you have extra cookies... Spread the remaining tiramisu mixture and gently smooth the surface. For a rounded log mold or a loaf pan, pour the rest of the tiramisu mixture to fully fill the log mold and leave it in the refrigerator for 3 hours before placing the rest of the ladyfingers soaked in coffee on top of the log.

Place a sheet of parchment paper in the mold, cover it, and then put it in the freezer for at least 12 hours to achieve a well-chilled ice.

To finish, unmold your log, sprinkle it with unsweetened cocoa just before serving, and enjoy.