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Ingredients

6 large egg yolks
3 / 4 cup whole milk
Sugar 3 / 4 cup
Four 8-ounce container mascarpone cheese, room temperature
1 1 / 2 cups espresso or strong coffee, room temperature
From 30 to 32 crisp Italian ladyfingers (savoiardi)
Brandy 1 / 2 cup cognac or
1 / 4 cup cocoa powder Dutch-process
Chocolate, for shaving

Preparation method

Line a baking pan 8-inch square with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl of ice water. Make the custard: Whisk egg yolks and sugar in a bowl over a saucepan of boiling water (do not let the bowl touch water) until the sugar dissolves. Slowly whisk in milk and cook, stirring constantly, until cream is light and fluffy, about 10 minutes (a thermometer inserted in the mixture should register 170 degrees F) Remove the tank from the pan and place in a bowl of ice water, whip the cream until cold, about 1 minute. Place the mascarpone cheese in large bowl. Fold the cream into the mascarpone with a rubber spatula until almost combined, then beat until smooth (do not over mix or cream will be grainy). Combine espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in espresso mixture until wet but not soaked; hold two rows of approximately 5 biscuits each in a baking dish. Spread one third of the mascarpone cream over the ladyfingers. Repeat with another layer of ladyfingers soaked in espresso, organize them in the opposite direction. Top with another third of the custard. Repeat with remaining ladyfingers, changing direction. Spread remaining cream on top and sprinkle with cocoa powder. Cover with plastic wrap, refrigerate at least 4 hours or overnight. Invert a plate on top of the tiramisu, and turn the tiramisu with a plate. Remove the baking pan and plastic wrap. Invert a plate on top of tiramisu and flip again, it is the cocoa up. Remove remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

 

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