How to make Tiramissu?

Ingredients:
200mL strong black coffee (cooled to room temp)
6 tbl spoon of cherry brandy / Baileys
16 sponge fingers
250g Mascarpone Cheese
300mL double cream, lightly whipped
3 tbl spoon icing sugar
275 g sweet cherries, halfed & stoned
50g of grated chocolate

Steps:

1. Pour the cooled coffe into a jug & stir in the cherry brandy.

2. Put half of trifle sponges into the bottom of serving dish, then pour over half of the coffee mixture.

3. Put the mascarpone into a separate bowl along with the cream and sugar and mix together well.

4. Spread half of the mascarpone mixture over the coffee-soaked trifle sponges, then top with half of the cherries.

5. Arrange the remaining trifle sponges on top.

6. Pour over the remaining coffee mixture and top with the remaining cherries.

7. Finish with a layer of mascarpone mixture.

8. Scatter over grated chocolate & cover with clingfilm.

9. Chill in the refrigerator for at least 2 hours.

OR

Taken from http://www.dlc.fi/~marianna/gourmet/14_16.htm

Ingredients:

about 20 sponge fingers
250 - 300 ml chilled, strong espresso coffee
3 eggs
3 tbsp sugar(½ tsp vanilla sugar)
250 g mascarpone cheese
pinch of salt
cocoa powder for dusting

Steps:
1. Only use thoroughly dry biscuits in making tiramisu. Instead of making your own sponge fingers, you can use store-bought biscuits (savoiardi biscuits, ladyfingers etc).

2. For the mascarpone filling, whisk the cheese until soft and smooth. Separate the egg yolks and whites. Beat the yolks and sugar (and vanilla sugar, if using it) until light and fluffy. Beat the egg whites and salt until soft peaks form.

3. Mix the egg yolk mixture into the cheese and stir until smooth, then gently fold in the egg whites. Spread a very thin layer of the cheese mixture on the bottom of a square or round cake pan.

4. Pour the cold coffee in a shallow dish or pan. Take the sponge fingers, one at a time, and very briefly but thoroughly dip them in the coffee on both sides. Do not let them become soggy.

(Try adding a splash of rum to the coffee before spreading it on the sponge fingers. )

5. Arrange the biscuits snugly in one layer in the cake pan. Spread them with a thicker layer of the cheese mixture. Arrange another layer of coffee dipped biscuits on the cheese mixture and top with the rest of the cheese mixture. You may add more layers depending on the width and depth of the dish you are using.

6. Smooth the surface with a spatula and dust with a thin layer of cocoa powder. Cover the dish with plastic wrap and place in refrigerator to set for at least 2 to 4 hours before serving, preferably overnight. Cut the cake in squares and lift gently on serving plates using a spatula.