Method

• 1. Make espresso or strong coffee, then add the brandy or marsala wine (if using) and 2 tsp of sugar, give it a stir, and set aside to cool.
• 2. Put 2-3 inches (5-7cm) of water in a pan and heat on medium low until the water is simmering.
• 3. In a separate heat proof bowl, whisk together the egg yolks and the rest of the sugar before placing over the pan of simmering water (make sure the bowl doesn’t touch the water). Whisk continuously for 5-7 minutes or until the mixture is pale and thickened.
• 4. Remove the egg mixture from the pan of simmering water and continue to whisk for 2 minutes, then set aside, and let it cool for another 5 minutes.
• 5. Once cooled, add the mascarpone and vanilla extract, whisk until well combined and smooth.
• 6. In a separate bowl whisk the cream for 3-4 minutes until it forms stiff peaks, then fold it in to the mascarpone mixture.
• 7. To assemble – dip the ladyfingers into the coffee mixture for a maximum of 2 seconds on each side (any longer and they will become too soggy to handle). Arrange them in a single layer in a 9x13 inch (23x33cm) baking dish.
• 8. Using a spatula, spread ½ the mascarpone mixture evenly over the ladyfingers.
• 9. Dip the rest of the ladyfingers into the coffee and arrange them in a single layer over the mascarpone mixture.
• 10. Spread the rest of the mascarpone mixture evenly over the second layer of ladyfingers.
• 11. Dust the cocoa powder generously over the tiramisu and put in the refrigerator to chill overnight.