When I started searching for a tiramisu recipe, I was surprised at how many variations I found. I started with a simple one and then made modifications for my own taste.

8 oz mascarpone cheese (this is an Italian cream cheese—look in the specialty cheese section)
2 egg yolks
1/8th cup sugar
1 tsp vanilla

3 tablespoons grated or shaved milk chocolate or cocoa

1 package of ladyfingers (usually found in the refrigerated bakery section.)
1 shot of espresso or a half cup of coffee cooled to room temperature

Prepare whipped cream:
Whip 1 pint of heavy cream with 1 tsp vanilla and 2 tablespoons sugar (Or to taste. Keep in mind much of the sweetness comes from the cheese mix.)

Coddle the eggs to kill any salmonella. (The basic idea is to get the yolks to 160 degrees—this kills salmonella without cooking the eggs.)

Beat the egg yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into egg yolk mixture.

Fold half of the prepared whipped cream into the mascarpone. Taste the result and add more or less whipped cream. Some people like the taste of the cheese and don’t add any whipped cream. I use the whole cup.

Dip the ladyfingers in coffee or espresso. If you don’t want too much coffee taste, baste the ladyfingers with the coffee rather than dipping them in. Arrange 6 of them in the bottom of an 8×8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Dust the top with grated milk chocolate bar or cocoa. Repeat with remaining ladyfingers, mascarpone and chocolate. Cover and chill 1 hour.