Authentic Italian Tiramisu

Directions

Arrange half the lady fingers in the bottom of a 9 x 13 pan.

Mix hot water with coffee granules and 2 T.

brandy. Pour ½ this mixture gently over lady fingers. Set aside.

Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.

Add ¼ cup brandy and whisk over simmering water until the mixture starts to thicken - 8 to 10 minutes.

Let cool a little.

Stir constantly while cooking.

Carefully mix zabliogne with mascarpone cheese.

It will appear to be quite liquid.

Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture.

Pour ½ zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.

Top with ½ whipped cream.

Sprinkle with ½ of cocoa powder and ½ of grated chocolate.

Place balance of lady fingers on top of this to create a second layer.

Pour remaining coffee mixture carefully over these lady fingers.

Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate.

Cover with plastic wrap and refrigerate until set.

It is best if left over-night.

Yield 10 to 12 servings, depending on the size you cut them.