Most recipes are the same, the only decisions you need to really make are:

1. Do you want to use alcohol (Marsala wine which is more traditional, or Rum which is less, or no alcohol which is how I make mine).
2. Do you want to use raw egg (only yolks, or raw egg white, or pasteurized eggs). Raw egg is the traditional way, but most people don't like eating raw eggs, so they'll use no egg, or pasteurized egg. Raw egg can cause salmonella, so if you use it, don't blame me if you get a foodborne illness, but raw egg is the traditional way to make tiramisu.

Ingredients

• 2 eggs
• 1 Tub of mascarpone
  • If no egg:
    • 2 tubs mascarpone, or
    • 1 tub mascarpone + 1/2 the amount of ricotta, by weight, or
    • 1 tub mascarpone + 1/2 pint heavy whipping cream + 1 tsp vanilla extract.
• 1/2 packet of Savoiardi biscuits (Around 20-30 biscuits).
• 2 Tbsp white sugar
• 1.5 cups cold italian espresso, brewed in advance (let cool naturally, don't dilute with ice), in a bowl.
  • If adding rum or marsala, add a couple tablespoons of it to the cold espresso.
• Coca powder for dusting.

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For the creams:

• Add egg white + 1 Tbsp sugar to a mixing bowl, whisk until foamy. (Electric hand-blender recommended).
• Add egg yolk + 1 Tbsp sugar to a separate mixing bowl, whisk until foamy.
• Add 1/2 of the mascarpone to each bowl, fold mascarpone into the egg.

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For eggless cream (remember to add your 2 Tbsp sugar if you do one of these):

• If you are omitting egg totally, replace the egg with heavy whipping cream + vanilla extract and make homemade whipped cream instead, by whisking with your electric mixer, then fold in mascarpone.
• Alternatively, you could whisk mascarpone + ricotta cheeses together to make your cream, this is normally what I do if I'm making mine eggless.
• You could also do 1/2 and 1/2 (1/2 mascarpone + ricotta for bottom layer, 1/2 mascarpone + whipped cream for top layer).
• Lastly, you could just whisk mascarpone and only use that for your cream (I don't recommend this way, but it's an option).

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I use an 8x8 inch dish, but you can use whatever size you want depending on how many layers you want and how much mixture you have.

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Tiramisu:

• Dip your Savoyardi biscuits in espresso (with optional added alcohol) 2-3 seconds, and layer sugared side down in your dish. Press biscuits together lightly so there isn't a gap between them, but don't squish the biscuits.
• Once you finish one layer of biscuits, layer your egg yolk mixture on top, smooth.
  • If using an alternate cream, add half of your cream instead.
• Add another layer of biscuits, same as before, dipping them in the espresso, then placing the sugar side against the cream.
• Layer the egg-white cream (or remaining half of cream) on top of the biscuits, and smooth.
• Dust with cocoa powder (I use a mini hand strainer for this) until you can't see any white on top.
• Cover with plastic wrap, place in fridge overnight.

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After 24 hours, you can remove from the fridge, slice, and eat. It lasts in the fridge for 2-3 days.