Authentic Tiramisu

• 1/2 cup white sugar
• 3 eggs, separated
• 2 tablespoons brandy
• 2 cups brewed espresso, cooled, divided
• 2 (8 ounce) packages mascarpone cheese
• 1 pinch white sugar
• 30 ladyfingers (such as Savoiardi(R))
• 3 tablespoons unsweetened cocoa powder

1. Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
2. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
3. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
4. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

white sugar, eggs, brandy, espresso, mascarpone cheese, white sugar, ladyfingers, cocoa

Taken from www.allrecipes.com/recipe/239639/authentic-tiramisu/ (may not work)