Amarula Tiramisu

You should find in your life that if you eat out regularly or throw dinner parties (as I have done here) many, many people suffer from tiramisitis- a heavy bias bordering on addiction towards the coffee dessert when choosing the last course at restaurants. Obviously, since as humans we're disgusting inhospitable creatures, you're not going to provide a dessert menu when cooking in your own home. Therefore, provide a simpler to make than you think tiramisu, and watch your guests wolf it down.
I myself am a devastating sufferer of tiramisitis and thus I'm starting to develop a worrying amount of tiramisu recipes. My back-of-the-packet recipe is very plain and very good, but sometimes you need it jazzing up. This is the way to do it- buy a bottle of a luscious African cream liqueur called Amarula, if you can't get it use Bailey's but it's quite easy to find in supermarkets now, then tar your mascarpone and savoirardi with a brown envelope tone and imbue everything with a warm, spiced alcoholic flavour.
1)Combine 350ml strong fresh cooled coffee with 100ml amarula and 2 tbsp dark rum. Soak some savoiardi or regular sponge fingers in it (hard to measure how many because it depends on the dimensions of the glass dish your filling) until they're really saturated, then carefully use them to line the base of a glass dish around 22cm^2. Set aside while you prepare the cream.
2)Separate 2 eggs, and whisk the whites until stiff.
3)In a separate bowl, whisk the yolks with 90g brown sugar until pale and creamy, then fold in 500g mascarpone that's at room temperature and 50ml more amarula. When smooth, fold in the whites until everything is smooth.
4)Spread half the cream over the sponge fingers, then repeat step 1 and this step and smooth over the top cream.
5)Leave to set covered overnight in the fridge then before you serve top with 200g toasted Brazil nuts mixed with 50g cocoa powder, then using a fine sieve dust with more cocoa. Use some kitchen roll to carefully wipe the rim of the dish.