Tiramisu recipe, Chocolate biscotti recipe, Panna Cotta
A tiramisu recipe seemed to me to be one of the authentic Italian dessert recipes. I started thinking back to when I first made one of these Italian desserts. I could only go back to the “nineties”. After a little research, I found one report that this dessert originated about 1979 or 1980 and maybe not even in Italy. Another report says it was created in Siena and migrated to Florence in the nineteenth century. Recently the mascarpone cheese was added to the original custard. There are other stories linked to tiramisu and it could have begun in Greece or another country. TIRAMISU RECIPE
Mix together the Marsala and coffee. Dip ½ package dried ladyfingers in the coffee mixture and line a shallow casserole dish (8x8 or 8x9). 
Filling:
Combine sugar, cream, flour and vanilla bean in a heavy saucepan. Heat just to boiling point. Pour part of hot mixture into beaten yolks, stirring as you pour. Add egg mixture back into saucepan with remaining sugar and cream mixture. Cook and stir constantly until thickened. (About 20 minutes) Cool and remove vanilla bean. Slowly beat in the cheese and coffee liqueur. Pour half of the mixture over the layer of ladyfingers. Soak remaining ladyfingers in the remaining coffee mixture and layer over filling. Pour remaining cheese filling over the ladyfingers. Prepare topping below and cover the cheese filling. Topping:
Whip cream on high speed, gradually adding in the sugar; Beat until peaks form. Spoon over the pudding mixture. Sift the cocoa powder over the top. Chill for several hours to set.
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