Tiramisu

This is my favorite dessert and easy to make... written in Aunt Mary Ann's words :) I think she got this from the The Frugal Gourmet.

The Filling

Ingredients:
1-1/2 cups espresso or triple-strength regular coffee at room temperature
l/2 cup sugar
1/2 cup brandy
2 egg yolks
1 pound mascarpone cheese
1 8-oz package ladyfingers (found in Italian markets) - it seems to me that I bought 2 packages and used 1 package and a few out of the second package. (**Pam's note to self and everyone reading this... I have used regular storebought ladyfingers and the real italian ones that are crispy and hard in texture and they are 100% better for this recipe)
4 ounces of semisweet chocolate - shaved (use a box grater for this unless you can find already grated semi-sweet chocolate)


The Icing

Ingredients:
1 cup fresh whipping cream (not whipped)
1/4 teaspoon vanilla
2 tablespoons confectioners' sugar


Garnish

Cocoa powder dusted on top
Additional shaved chocolate on top


DIRECTIONS:
Stir the espresso, sugar and brandy togethr in a mixing bowl until the sugar is diossolved. Remove 1/3 cup of this mixture to another bowl and set the remainder aside.

Whisk the egg yolks into the 1/3 cup of coffee. Add the mascarpone and whisk together just until smooth. Do not overmix or it may begin to separate.

Butter the inside of a 9-1/2 x 5-1/2 loaf pan. Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswise in the pan. Really soak the ladyfingers - just don't soak them so much they fall apart. Continue with more ladyfingers, lining the bottom of th epan. Trim them if they don't fit properly. Spread on half of the cheese mixture. Sprinkle with 2 ounces (about) of the shaved chocolate.

Layer again in the same manner with more ladyfingers, cheese mixture and the remaining shaved chocolate. Top the pan off with the remaining soaked ladyfingers. Cover tightly with plastic wrap and refrigerate for at least 6 hours - overnight is just fine.

Place the cream, vanilla and confectioners' sugar in a bown and whip until stiff. Spread the whipped mixture all over and refrigerate again if you're not going to eat it right away. Sprinkle the top with additional shaved chocolate and cocoa.

You can either cut it into pieces and put on plates or dish it out in martini or wine glasses.

The first time I did this I was a nervous wreck, made it much more difficult than it is. It just takes a little time getting things ready. The worst part is having to shave the chocolate. If you can find it somewhere (William Sonoma) already done, it's worth it.