Traditional Tiramisu Recipe WestIslandian

Separate the egg yolks and the egg whites in different large bowls.
Beat the egg yolks with the sugar until its mixed and then add the mascarpone cheese.
Mix again until texture is smooth.
Beat the egg whites into a stiff foam (a pinch of salt may help if youre having trouble) and incorporate them into the cheese mixture gently.
Make the espresso like you would a normal coffee with sugar and milk.
Then, add 1 to 1.5oz brandy to the coffee.
Dip ladyfingers quickly in the coffee and arrange them in the bottom of the tray.
If you leave them for more than a few seconds in the coffee they will fall apart.
If your ladyfingers are too dry you can always spoon a bit of coffee over them once they are in the tray.
Take out a large rectangular oven tray and arrange one layer of lady fingers.
Generally your tray should be big enough to let you make three rows of ladyfingers.
Pour half of the egg-cheese mixture over the ladyfingers, then make another layer of ladyfingers, dipping the ladyfingers just before arranging them.
Pour the other half of the egg-cheese mixture over the 2nd layer of ladyfingers.
Refrigerate at least one hour, 4 hours is better as it will hold together better.
Dust slices with cocoa powder and serve!
Keep the cocoa powder for just before serving.
If you put the cocoa powder before you refrigerate, the top layer will congeal and look less than appetizing.