Tiramisu - Cooked

Directions

In bowl, beat egg yolks with sugar until light about 5 minutes.

Whisk in ½ cup coffee and 1 tablespoon brandy or almond extract.

Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, until thickened.

Let cool.

Beat cheese until smooth, fold into egg mixture.

Whip cream, stir ¼ into egg mixture.

Fold in remaining cream.

Combine remaining strong coffee and 1 tablespoon brandy or almond extract.

Arrange ½ of ladyfingers in 11 x 7 inch glass baking dish , brush with half of coffee mixture.

Spread with half of cream mixture.

Repeat layers.

Top with chocolate.

Cover and refrigerate overnight.

Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.