Follow the steps in order for the best result.
Begin by preheating your oven to 350°F (175°C).
In a mixing bowl, combine the butter and sugar. Mix until the mixture is well blended and creamy. Incorporate the egg, mixing thoroughly.
Gradually add the sifted flour and milk, alternating between the two, until fully incorporated into the batter. Stir in the espresso. Note that the batter will have a slightly bitter taste at this point.
Pour the batter into a 13x9 inch baking pan, ensuring it's evenly distributed. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese mixture. In a separate bowl, combine the cream cheese and powdered sugar. Start mixing on low speed, gradually increasing to medium speed until the mixture is smooth and creamy. Add the Amaretto and mix until well combined. Place the cream cheese mixture in the refrigerator to chill while you prepare the whipped cream.
In a clean bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chilled cream cheese mixture until well combined. Return the mixture to the refrigerator until the cake is fully baked and cooled.
Once the cake has cooled completely, carefully cut it into 12 equal portions. Begin assembling the tiramisu by layering the cake and cream cheese mixture: cake, cream, cake, cream.
After layering, chill the tiramisu in the refrigerator for at least one hour to allow the flavors to meld together.
Before serving, garnish with shaved chocolate or fresh berries, or serve as is. Enjoy your homemade tiramisu!