This recipe for Tiramisù with Mascarpone came straight off the Galbani marscapone package. So while I cannot take credit for the recipe, I did translate it (although this version is from the Galbani UK website).
The thing about this recipe is that it is ridiculously easy to make and results in a very impressive dessert.
500g Galbani Santa Lucia® Mascarpone
300g Sponge fingers
¾ of 1 litre of Mocha coffee
50g of liquor
bitter Cocoa powder
weight to volume conversion: 2/3 cup is approximately equal to 150 grams more...
Put 6 yolks in a bowl and beat them with sugar until they are creamy and frothy. Add Mascarpone and a shot of liquor and mix it. Incorporate 6 whipped eggs. Put the coffee in a bowl and mix it with a bit of sugar and the remaining liquor. Spread the bottom of a Pyrex dish with the Mascarpone cream, lay on it the Sponge Fingers soaked in the coffee, cover them with another layer of cream, then another layer of sponge fingers until the ingredients will terminate with the cream on the top and put the Pyrex in the fridge for 2 hours at least. Spread it with the cocoa powder before serving.
Makes 6 servings.