8 egg yolks
1/2 cup sugar
1 1/2 lbs. mascarpone cheese
4 egg whites
2 cups strong espresso
1/4 cup brandy
42 ladyfingers. imported Italian are best, since they tend to be drier. Regular ladyfinger will work but dip in espresso quickly or they fall apart
1/2 cup cocoa powder
shaved chocolate for garnish
In a large bowl of stand mixer, beat the egg yolks and sugar until thick and pale yellow. Fold in mascarpone cheese that’s been at room temperature and mix thoroughly. Beat egg whites until stiff and fold into this mixture.
In a medium bowl combine espresso and brandy.. Dip ladyfingers into mixture one at a time and place side by side in a 14×10 dish. Spread half of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa. Repeat with ladyfingers and top ladyfingers with remaining mascarpone mixture and sprinkle top with cocoa. Cover and refrigerate for several hours. Garnish with shaved chocolate.
Another version I do is to add a layer of ganache to the layering after the mascarpone mixture.
If raw eggs are a issue you can substitute with whipped heavy cream flavored with vanilla extract.
The eggs do add a richness not achieved with the heavy whipped cream but is equally as good.
The longer you allow the Tiramisu set in refrigerator the better for the serving and cutting.