Tiramisu is a traditional Italian dessert. It is super easy to make and so delicious. You have to make it. Best served next day.
I recommend using pasteurized eggs or heating them to 60°C (160°F) over steam to undergo pasteurization.
First divide the eggs into egg whites and yolks. Add 2 tablespoons of sugar to the whites and yolks. Then beat the egg whites into meringue and the yolks into the foam. Add whipping cream to the yolks and whisk according to your own preferences (I prefer, when it is not completely firm, it still hardens in the fridge). Then add mascarpone and combine the cream. Finally, add egg whites and if necessary add more sugar.
In the container where you will fold the tiramisu, first put a small layer of cream and put ladyfingers dripped with espresso (I put about a teaspoon to each ladyfinger so that it is not too soaked). Then apply a layer of cream and continue until you are done.