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Simple recipes are the most likely to be customized by the home cook. Resulting in every home cook having his/her particular take on Shepherds Pie, Spaghetti Bolognese, Victorian Sponge Cake and Tiramisu to name just a few.
My first move when confronted with Tiramisu is to check out the colour of the Savoiardi biscuits. If they have soaked in good unsweetened espresso they should no longer be recognizable as biscuits and have a dark brown almost black, treacle like appearance.
Once that's been confirmed I'm ready to try any take on the classic original from Le Becherrie in Treviso.
The restaurant is due to close at the end of March. It's sad.

But that original recipe is so simple. Try it and at least give the simple unadorned recipe a chance to shine without confusion. Although some local recipes do add alcohol, at Le Becherrie they used no alcohol in the Tiramisu (literally translated - Pick me up)  it's all about the coffee.