BEAT up eggs and hot water with sugar and vanilla essence till stiff. Fold in the flour. Pour into a greased round 22.5 cm. tin and bake for 30 minutes at 180o C. Cool and slit the cake into two. To prepare the filling: Put egg yolks, sugar and vanilla essence in a pot and hold over a double boiler. Beat till the mixture turns creamy. Blend cheese and paneer in a mixer and add to the egg-sugar mixture. Dissolve gelatine in a little warm water and beat into the mixture. When cool, fold in the stiffly beaten egg whites. To serve: Place one slice of cake in a serving dish, soak with a blend of rum and coffee liqueur. Pour half of the prepared filling over it. Cover with the other slice of cake. Drizzle rum and liqueur mixture over it till well soaked. Top with the remaining filling. Chill in the refrigerator for at least two to three hours before serving. Sprinkle a lot of cocoa over the tiramisu. NOTES : Layers of sponge cake soaked in rum and coffee
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