Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. Some believe the recipe was derived from sbatudin, a simpler dessert made of egg yolks and sugar.

TIRAMISU

Ingredients:

• 500 gr Mascarpone
• 500 gr Whipped Cream (optional)
• 250 gr Egg white
• 150 gr Egg yolk
• 155 gr Sugar
• 60 ml Amaretto (kosher)
• Lady Fingers as needed
• Syrup made from 3 parts Coffee and 1 part Amaretto as needed
• Cocoa powder as needed for dusting

Method:

• Cream the egg yolk and 1/3 part from the sugar, till gets a white colour.
•  Mix the mascarpone with the Amaretto and ½ of the egg yolk mixture.
•  Add the rest of the egg yolk and mix gently. Fold, do not whisk, in the whipped cream. 
• Mix the egg white with the rest of the sugar till soft peaks appear. Fold the egg white
• in the mixture.
• Lightly dip both sides of the lady fingers in the syrup, do not soak. 
• Build the cake
• 1″ layer, soaked ladyfingers then add cream, then 2nd layer, soaked lady fingers and again cream. 
• Build the cake in glasses or any kind of other dishes. Keep in the fridge at least 6 hours before
• serving.
• Dust with cocoa powder before serving