The name actually means "pick me up", and with lots of sugar and the strong Espresso coffee, that is just what it does. The raw egg yolk is also supposed to help people recover from certain strenuous honeymoon activity ;-)
The stunning taste comes from the interplay of the creamy, sweet Mascarpone creme, and the slightly bitter combination of coffee and real cocoa powder (which contains theobromine, supposed to make people happy).
Ingredients (makes 4 large servings)
Use an egg whisk to whip egg yolk, confectioners' sugar, and the liquor into a foamy cream. Also whip two of the egg whites into a stiff foam (use a fresh/cleaned egg whisk or hand mixer, and a round bowl. It helps to keep everything cold and add a small pinch off salt).
Now stir the Mascarpone cream cheese until it is very smooth. Then blend in the yolk/liquor/sugar mixture, and finally fold in the whipped egg white. Sprinkle the lady fingers with Espresso, until they are soft and moist, but not soggy. In a suitable pan, lay out one layer of soaked lady fingers. Spread half the cream over it. Then add the second layer and spread the rest of the cream. Don't panic if you cannot find a perfect pan - the taste is fairly independent of the shape and number of layers ;-). Let the Tiramisu sit for 2-4 hours in the fridge.
Directly before serving, sprinkle with a generous amount of cocoa powder. You'll get a nice and even spread with a small mesh sieve.
Keep in mind that this Tiramisu contains raw eggs. Fresh raw eggs rarely cause any problems. However, there always is a small risk that they carry Salmonellae bacteria. These can be dangerous for small children and elderly or sick people. They can be very unpleasant for everyone. Do only use fresh eggs from a source you trust. I always buy fresh eggs from free-range chickens for Tiramisu or other recipes (Sauce Hollandaise, Beefsteak Tartare) that call for raw or partially cooked eggs. I've never had any trouble with raw egg products I prepared myself. However, see below for a recipe that does not use fresh eggs.
Sprinkle the lady fingers with Espresso, until they are soft and moist, but not soggy. In a suitable pan, lay out one layer of soaked lady fingers. Spread half the Mascarpone-cream over it. Then add the second layer and spread on the rest of the cream. Let the Tiramisu sit for 2-4 hours in the fridge.
Directly before serving, sprinkle with a generous amount of cocoa powder.