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1
In a small bowl, combine the espresso, brandy, and Kahlua, Set aside.
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2
In the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks and 1/3 cup of the sugar.
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3
Whisk at high speed until very fluffy, pale yellow, and stiff, at least 7 minutes.
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4
Stop the mixer, scrape down the sides of the bowl, and add the mascarpone.
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5
Continue whipping until very stiff, another 2 minutes.
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6
(If the mixture starts to look curdled, stop mixing.
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7
If you continue to beat, youll end up with butter.)
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8
Transfer the mixture to a large bowl and place in the refrigerator while completing the remaining steps.
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9
Wipe out the bowl of the electric mixer and add the cream.
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10
Whisk at medium speed until frothy.
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11
Increase the speed to medium-high and sprinkle in half of the remaining sugar (you dont have to be precise).
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12
Continue whipping until the cream holds stiff peaks.
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13
Fold the whipped cream into the mascarpone mixture and return the bowl to the refrigerator.
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14
Thoroughly wash and dry the electric mixer bowl and whisk attachment and add the egg whites.
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15
Beat the egg whites at medium speed until frothy.
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16
Increase the speed to high (dont scrape the bowl or you could deflate the whites) and sprinkle in the remaining sugar.
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17
Continue beating until the whites hold stiff peaks.
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18
Gently fold one-third of the egg whites into the mascarpone mixture (folding in a small amount of the whites at first lightens the mixture and makes it easier to fold in the remaining whites without overmixing, which would deflate the whites).
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19
Fold in the remaining whites and return the mixture to refrigerator.
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20
One at a time, dip the ladyfingers briefly (make sure theyre submerged) into the espresso mixture and place side by side in a 9x13x2-inch baking dish until the bottom of the pan is covered.
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21
(Make sure you dip for only a second-you dont want the ladyfingers to be soaked to the center or your tiramisu will end up mushy.)
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22
Depending on how you arrange the ladyfingers, you should get 19 to 20 in the dish; you may have to trim a little off the ends of the ones in the corners.
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23
Spread half the mascarpone mixture (about 4 cups) over the ladyfingers.
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24
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
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25
10, Cover with plastic wrap and place the dish in the refrigerator to chill overnight before cutting.
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26
Cut the tiramisu into thirds lengthwise and crosswise to make 9 portions.
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27
Use an offset spatula to lift each portion onto a serving plate, sprinkle with cocoa powder and top with shaved chocolate, if desired (see Love Note 5), and serve.
