Recipe(tried): Tiramisu

This is the recipe I use. Enjoy! (Recipe listed in different messages)

1 recipe zabaglione (recipe below)
2/3 cup heavy or whipping cream, chilled
4 tbsp sugar, divided
1lb (about 2 1/4 cup) mascarpone cheese****
1/3 cup freshly brewed espresso or strong coffee
1/4 cup cognac or brandy
1tbsp vanilla extract
3 packages (3oz each) ladyfingers, split
3oz bittersweet or semisweet chocolate, grated
1tbsp cocoa powder
****Mascarpone is available at Italian markets and some specialty stores. If unavailable, blend 2 packages (8oz each) softened cream cheese with 1/2 cup heavy or whipping cream and 5 tbsp of sour cream.
Zabaglione Recipe:
5 egg yolks
1/4 cup sugar
1/2 cup marsala, divided
1/4 cup dry white wine
1. Place egg yolks in top of double boiler; add sugar. Beat with portable electric mixer at medium speed or rotary beater until mixture is pale yellow and creamy.
2. Place water in bottom of double boiler. Bring to a boil over high heat; reduce heat to low. Place top of double boiler over simmering water. Gradually beat 1/4 cup marsala into egg yolk mixture. Beat 1 minute. Gradually beat in remaining 1/4 cup marsala and white wine.
3. Continue cooking custard over gently simmering water 6 to 10 minutes untl mixture is fluffy and thick enough to form soft mounds when dropped from beaters, beating constantly and scraping bottom of sides of pan frequently. (watch carefully and do not overcook or custard will curdle) Immediately remove tope of double boiler from water. Whisk custard briefly.
Tiramisu Preparation
1. Prepare zabaglione. Cover and refrigerate until well chilled.
2. Beat cream with 2tbsp sugar in large bowl until soft peaks form. Gently fold in mascarpone cheese, then zabaglione (if zabaglione has separated, beat until well mixed before folding into mascarpone). Refrigerate 3 hours or until well chilled.
3. Combine espresso, cognac, remaining 2tbsp sugar and vanilla extract.
4. Layer 1/4 of ladyfingers in flower-petal design in 2 quart glass bowl with straight sides or trifle dish (I use a trifle dish, it works better and is more attractive).
5. Generously brush ladyfingers with espresso mixture. Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of side of bowl. Sprinkle wih 1/4 of grated chocolate.
6. Repeat layers 3 more times using remaining ladyfingers, expresso mixture and grated chocolate. You can garnish the top with grated chocolate around edge of dessert.
7. Sift cocoa power over top with small sieve or tea strainer. Cover and refrigerate at least 30 minutes or until chilled. Garnish if desired.