Tiramisu

Cooking Instructions

Begin by preparing 3 cups espresso, or very strong coffee, with 1/4 cup brandy, and 1/4 cup sugar. Arrange the first layer of ladyfingers by quickly & very briefly dipping 19 of the ladyfingers in hot espresso mixture and arrange in 13" x 9" x 2" pan. In another container or perhaps the lid, arrange the remaining 19 ladyfingers by quickly & briefly dipping them in the hot espresso mixture. Set aside while you assemble the other ingredients.

Prepare the egg mixture: In double boiler place egg yolks, gradually adding sugar, flour & brandy. Stirring constantly, cook for 5 minutes over medium heat & set aside--allowing it to cool very well before using.

Prepare whipping cream mixture: Whip the cream (using very cold beaters and very cold bowl), adding vanilla and confectioners sugar until soft peaks have formed. Set aside.

Prepare mascarpone mixture: In a large mixing bowl slightly beat (by hand) mascarpone cheese, then fold in the cooled egg mixture until blended. Next, fold in whipping cream mixture until well blended. While folding in, do not overdo it, or your mixture will become runny. Briefly set aside.

Assemble your Tiramisu: Add 1/2 of the mascarpone mixture on top of the 19 ladyfingers in the 13" x 9" x 2" pan. Place the remaining 19 ladyfingers (previously prepared in step 1) on top of that mixture. Add the remaining mascarpone mixture. Sprinkle cocoa or chocolate shavings as desired.

Refrigerate for at least 4 to 6 hours. Can be prepared from 12 to 24 hours before serving, as long as it remains refrigerated.