This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.
The stronger the coffee you use, the more pronounced the coffee flavour will be.
A good liqueur to use is Italian Amaretto.
Line a shallow tray with some soaked sponge fingers in hot coffee and pour half of this filling on top. Add a next layer of sponge fingers, the rest of the filling and finish again with some sponge fingers.