250ml whipped cream
white caster sugar
4 eggs
500g mascarpone
Amaretto
200ml espresso
250g ladyfingers
cocoa powder

Start off by covering the bottom of the bowl you plan to house the Tiramisu in with ladyfingers. Combine 200ml cooled down espresso with 50ml Amaretto. If you dislike alcohol, feel free to leave out the Amaretto. Pour half of the mixture over the ladyfingers.

Take 250ml whipped cream and about 15g of sugar, proceed to mix until nearly stiff.

Seperate the egg white from the yolk. Add 50mg of sugar to the yolk in a bowl, and use an electric mixer with whisk attachment to mix until thick and pale. (About five minutes). We will not be using the egg white.

Take two cups of mascarpone (total of 500g) and stir it loose with a fork in a large bowl.

Take the previously seperated egg yolk, and add this to the mascarpone. To mix the two, try to 'fold' them over each other, rather than stir. Pour half of the mixture onto the ladyfingers. Add the whipped cream mixture as well, using the same mixing technique as with the egg.

Next, use the leftover ladyfingers and dip them into the remaining espresso, and place them onto the mascarpone, pushing them in slightly so that the top still sticks out. Then, take the remaining mascarpone mixture and pour onto the previously placed ladyfingers. Cover the Tiramisu with foil and place it in the fridge for at least two hours, but preferably longer. Making the tiramisu the day before consuming it will only add to the flavor.

After the Tiramisu has been in the fridge for a sufficient amount of time, remove the foil and sprinkle it royally with cocoa powder.