Tiramisu

1 1/2 cups espresso -- at room temperature
1/2 cup sugar
1/4 cup brandy
2 egg yolks
1 pound mascarpone cheese*
21 to 24 ladyfinger cookies
4 ounces semisweet chocolate -- shaved
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons confectioner’s sugar
cocoa powder -- for dusting

Stir the espresso, sugar and brandy together until the sugar dissolves. Remove 1/3 cup of the mixture and set the rest aside. Whis the egg yolks into the 1/3 cup of coffee mixture. Add the mascarpone and whisk together until smooth, do not overmix or it may separate. Line a 9 1/2x5 1/2" loaf pan with a large sheet of wax paper. Dip the ladyfinders into the reserved coffee mixture, one at a time, briefly. Place them crosswise in the prepared pan. |Continue until the bottom of the pan is lined. Spread on half of the cheese mixture. Sprinkle with 2 oz. of the chocolate. Repeat for the next layer. Top off with a final layer of ladyfingers. Fold the wax paper over the top and cover tightly with plastic wrap. Refrigerate at least 6 hours. Invert the chilled loaf onto a serving platter. Remove the wax paper. Place the cream, vanilla and confectioner’s sugar in a bowl and whip until stiff. Spread whipped cream all over loaf and decoratively with a pastry bag. Place the cocoa in a fine strainer and dust the top. Slice and serve.