Tiramisu

1 . Stage

Using an electric mixer, beat the yolks, sugar, and 1 tablespoon of the brandy until sugar dissolves. Beat in the mascarpone, and set aside the mixture in the refrigerator.

2 . Stage

Beat the egg whites until they form soft peaks. Gently fold the whites into the mascarpone mixture.

3 . Stage

Add the coffee liqueur and the remaining 2 tablespoon of brandy to the espresso.

4 . Stage

Spread a third of the mascarpone mixture in the bottom of a 9" x 13" glass baking dish and dust lightly with cocoa powder. Next, generously brush the ladyfingers with espresso and lay enough of them side by side to cover the mascarpone and cocoa. Repeat with a second layer of one-third of the mascarpone, a dusting of cocoa, and more ladyfingers. Top with the remaining 1/3 pound of the mascarpone and dust with the remaining cocoa. Cover dish with plastic wrap. Refrigerate for a minimum of 12 hours.