Authentic Tiramisu

Recipe View In a medium bowl, whisk together 1 tablespoon of cooled espresso, 1/2 cup granulated sugar, the egg yolks, and brandy until smooth and pale yellow, about 2-3 minutes.

Recipe View Add the mascarpone cheese to the yolk mixture and beat until well combined and smooth, ensuring no lumps remain, approximately 3-5 minutes.

Recipe View In a separate, clean bowl, beat the egg whites with a pinch of sugar until stiff, glossy peaks form, about 3-5 minutes.

Recipe View Gently fold the whipped egg whites into the mascarpone mixture in two additions, being careful not to deflate the whites. This creates a light and airy texture. (Takes about 2-3 minutes)

Recipe View Pour the remaining cooled espresso into a shallow dish. Quickly dip each ladyfinger into the espresso, ensuring they are soaked but not soggy.

Recipe View Arrange the soaked ladyfingers in a single layer on the bottom of a serving dish (approximately 9x13 inches). You may need to break some ladyfingers to fit. (Takes about 5-7 minutes)

Recipe View Spread half of the mascarpone mixture evenly over the layer of ladyfingers.

Recipe View Dust the mascarpone layer with half of the cocoa powder using a fine-mesh sieve. (Takes about 2-3 minutes)

Recipe View Repeat layers: arrange another layer of espresso-dipped ladyfingers, followed by the remaining mascarpone mixture, and a final dusting of cocoa powder.

Recipe View Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften. (Takes about 5 minutes)

Recipe View Before serving, dust with additional cocoa powder, if desired. Slice and serve chilled.