Tiramisu

It is a spring break of my ESL school this week and I am a complete full-time homemaker. Since I was invited over lunch by one of my Japanese friend who offered to cook pasta from scratch, I decided to bring Tiramisu to make it in harmony.
Below is the recipe that I found from a local news paper in which the desserts from various Italian restaurants in San Diego were featured.
This Tiramisu is really dainty and easy to cook, from the renowned "Ristorante Arrivederci".
I cut back on sugar into half in order to meet to Japanese taste.
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1 egg
1/2 cup sugar
1 cup mascarpone cheese
1/2 table spoon vanilla
1.5 cup heavy cream
1/2 cup espresso coffee
1/4 cup marsala wine
24 ladyfingers
Cocoa powder for dusting
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Place a egg and sugar in top of a double boiler over simmering water and beat with an electric mixer for 5 minutes until thickened. Remove from heat and cool for several minutes. In a separate bowl, combine mascarpone cheese, vanilla and heavy cream. Beat until fluffy. Combine egg-sugar mixture with mascarpone mixture; whisk well to make a whipped cream consistency. In a bowl, combine espresso and marsala.
Spread some of the mascarpone mixture into a 7-by-9-inch baking dish to cover bottom. Dip 12 ladyfingers one at a time in coffee mixture and place side by side covering bottom of dish. Cover with more mascarpone. Dip remaining remaining ladyfingers in coffee and cover with remaining mascarpone. Level surface and sprinkle with cocoa. Cover; Chill overnight.