Rumor has it there are as many recipes for tiramisu as there are chefs making it. Mine's based on several recipes I found on the internet, with a few additions of my own. Specifically I needed to be able to make a non alcoholic version that still tasted good, and wanted to get anisette into the recipe, just for kicks.
Since presentation is everything, you should choose some nice serving dishes to use for this. A large domed glass bowl is great for displaying the layering technique of the "multi-serving" assembly. Parfait glasses would be the obvious answer to individual servings. If you have shorter wider dishes, simply make it shorter; instead of two lady finger layers and two cream layers make one larger lady finger layer and one larger cream layer. For those of use who try and try to get it to look pretty but can't, use opaque dishes. It will taste the same, and no one has to know about a layering boo-boo.
You only need one of the syrups. (i.e., don't make both, unless you double the filling, ladyfingers, and topping sections.)
*Subsitute equal amount of coffee syrup for anisette.
In bowl, stir syrup ingredients until sugar dissolves(non-alcoholic only) or combined.
In medium heat-proof bowl, whisk egg yolks, adding sugar. Set the bowl over a pot of simmering water (double boiler), and with a hand-held mixer or a whisk, whip for 3 to 4 minutes, or until the eggs are thick and light yellow in color. Remove from the heat and whip until cool.
Cream mascarpone until soft and add egg mixture, anisette and/or coffee syrup. In seperate bowl, whip the heavy cream, and fold into cheese mixture.
Whip the heavy cream adding vanilla, anisette or coffee syrup, and powdered sugar.
Break lady fingers in half, or use "half sized" lady fingers (aka, lady "thumbs" :). Brush lady fingers on both sides with syrup, or quickly dip them in the syrup. (Do this just before assembly.)
Assemebly (Individual servings):
Place 2-3 lady fingers (4-6 lady "thumbs") in the bottom of the dish. Pipe Cream filling into dish, filling 1/2-2/3 full, top with 1-2 lady fingers. Pipe cream over fingers, filling to top. Sprinkle cocoa, and pipe a dab or two of whipped cream topping on top. Chill 1-2 hours.
Place 2/3rds of the lady figners in the bottom of the dish. Spoon or pipe cream filling over lady fingers. Place second layer of lady fingers over cream (the rest of them), and spoon or pipe cream over the second layer of fingers. Sprinkle cocoa over dish, garish with whipped cream mixture.
Chill 2-4 hours
Makes 10-12 servings.
Kind of Mixing it up with a few of the recipes on Cooking.com.
Also check out Tiramisu Cake for another variety.