Tiramisu IV

• 6 eggs, separated
• 1 14 cups granulated sugar
• 1 12 cups mascarpone (can use substitute)
• 24 ladyfingers, split lengthwise
• 34 cup water, hot
• 2 teaspoons instant coffee granules
• 14 cup brandy (+ 2 Tbsp)
• 1 23 cups whipping cream, whipped
• 4 ounces bittersweet chocolate, coarsely grated
• 3 tablespoons cocoa powder
• to taste whipping cream, Extra for garnish

1. Arrange half the lady fingers in the bottom of a 9 x 13 pan.
2. Mix hot water with coffee granules and 2 Tbsp brandy.
3. Pour 1/2 this mixture gently over lady fingers.
4. Set aside.
5. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
6. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
7. Let cool a little.
8. Stir constantly while cooking.
9. Carefully mix zabaglione with mascarpone cheese.
10. It will appear to be quite liquid.
11. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
12. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
13. Top with 1/2 whipped cream.
14. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate.
15. Place balance of lady fingers on top of this to create a second layer.
16. Pour remaining coffee mixture carefully over these lady fingers.
17. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
18. Cover with plastic wrap and refrigerate till set.
19. It is best if left over-night.
20. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
21. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.

eggs, sugar, mascarpone, ladyfingers, water, coffee granules, brandy, whipping cream, bittersweet chocolate, cocoa powder, whipping cream

Taken from www.food.com/recipe/tiramisu-iv-4461 (may not work)