2 eggs (must be very fresh, as tiramisu is not cooked)
1 package ladyfinger biscuits
50g sugar (about 3 tablespoons)
200g Mascarpone (Italian cream cheese, about 2.5 scoops of ice cream size)
½ lemon skin peel (only the skin, not the thickness) and ½ orange skin peel
1.5 dl dark coffee (some say espresso is best, about ¾ cup)
a bit of coffee liquor or cognac, to mix with the coffee
chocolate powder for sprinkling on top

Separate egg yolk and egg white. Blend egg yolk with the sugar until almost white.
Add in the lemon and orange skin peel, and the Mascarpone, and blend well. (We used a blender.)
Beat the egg white separately, until the froth tips stand up like mountain peaks... that’s a lot of beating if done by hand.
Fold the egg white into the egg yolk and Mascarpone mixture, mix but be careful so that the airy texture of the egg white is still there.
Put one layer of ladyfinger biscuits in a rectangular container (such as for baking cakes), sprinkle with coffee (we eventually dipped the biscuits instead), then put on a layer of the creamy mixture. Then put another layer of ladyfingers, another layer of mixture... we did three layers of each.
Put in fridge for at least an hour. And there you go... the best desert in the world.