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1
Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
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2
Fill a large bowl with ice water.
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3
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
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4
Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
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5
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute.
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6
Put the mascarpone in a large bowl.
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7
Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
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8
Combine the espresso and brandy in a shallow bowl.
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9
One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish.
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10
Spread one-third of the mascarpone custard over the ladyfingers.
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11
Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction.
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12
Top with another one-third of the custard.
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13
Repeat with the remaining ladyfingers, alternating directions.
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14
Spread the remaining custard on top and dust with the cocoa powder.
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15
Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
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16
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate.
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17
Remove the baking dish and plastic wrap.
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18
Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up.
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19
Remove the remaining plastic wrap.
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20
Shave curls of chocolate on top with a vegetable peeler.
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21
Photograph by Con Poulos
