Tiramisu
There is some debate regarding the origin of Tiramisu. It may have originated as a variation of another layered dessert, Zuppa Inglese. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci Del Veneto, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert. Other sources report the creation of the cake to have originated in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the country. Alternatively, accounts by Carminantonio Iannaccone and Nathan Lopez (as researched and written about by The Washington Post) establish the creation of Tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice.

Source: wikipedia.com

1. Whip white of eggs thick.
2. Beat the yoke of the eggs with the sugar.
3. Mix the mascarpone with the yoke and the white of the eggs and mix well to obtain a semi dense cream.
4. Make the coffee and let cool then pour it in a wide container.
5. Dip the biscuits one by one quickly on both sides, in the coffee, and arrange them side by side in the bottom of the deep serving plate.
6. Spread half the quantity of the cream over the biscuits.
7. Sprinkle a layer of cocoa covering the cream and the biscuits.
8. Make another layer on top of the first by repeating steps 5, 6 and 7.
9. Place the serving plate in the refrigerator for at least 8 hours before serving.