Recipe for Tiramisu as interpreted by me.

Be sure to have all the ingredients at room temperature.

1 1/4 cake flour (sift before measuring)
resift with
1 cup sugar
½ cup softened butter
2 eggs
½ cup milk
½ tsp salt
2 1/4 tsp baking powder
1 tsp vanilla
Beat these ingredients vigorously with a wire whisk or a rotary beater for 2 or 3 minutes. Bake the cake in a greased 9x13 inch pan lined with waxed paper, or two 8 inch layer pans in a 350 degree over for 1/2 hour.
Let it cool.

2 eggs
2 egg yolks
12 T sugar
500 grams marscapone ( I use 8 oz cream and 8 oz ricotta cheese) mix these together softened.
1 cup heavy whipping cream
pinch of salt
Place the 2 eggs and 2 whole yolks in an electric mixer bowl and add 8 T sugar. Beat till mixture forms soft peaks. Whisk in the softened cheese. In a separate bowl, beak the cream with 2 T sugar and fold into the cheese mixture. Chill in frig covered.

½ cup brewed espresso coffee (I sue extra strong coffee)
1 oz dark chocolate
1/4 cup amaretto
1/4 cup kaluah

Melt the grated dark chocolate in coffee, add liqueur.

Spoon a little of the chilled cheese mixture in the bottom of a fancy bowl. A footed compote bowl is a nice presentation. Place one of the cake layers next. Pour half of the syrup mixture on the cake. Spoon in a layer of the cheese mixture. (App 1 to 2 in thick) add the other cake layer, syrup, and cheese. Top with chocolate curls, and garnish with whipped cream. Spoon the trifle into serving dishes.

This could also be assembled in individual parfait dishes. More work.