I've made many, many different recipes for tiramisu but this one is the best. Simple pure flavors. From Nick Malgieri to Franco Galli, I have tried many recipes and in the end, I think I've put together ideas that really don't make my tiramisu unique, but it sure tastes good! I used to make it all the time at Papa Byrd's Bistro and everyone loved it. That's why I was asked to do it as (multiple) wedding cakes.
I use Malgieri's Pan di Spagna made, of course, with farm fresh eggs. I brush the cake with a coffee/brandy sugar syrup, then top it with Green and Black's Organic Cocoa Powder. Then I layer it with a mixed filling of zabaglione (classic, with eggs, Marsala, and sugar), whipped cream, and marscapone cheese, followed by more cake with coffee syrup/powdered cocoa, and more filling, until I have three filling layers. I finish with a somewhat heavy topping of the cocoa powder. It's simple and easy and I think that is what makes it taste so good.
If there are any secrets, well, it must be the quality of the ingredients. I didn't make up the recipe, I just learned from the best!