Preparation: 40 minutes / Refrigeration time: 4 hours / 12 servings

Ingredients

• 6 egg yolks
• 1 ¼ cups sugar
• 1 ¼ cups mascarpone cheese
• 1 ¾ cups whipping cream
• 1 ¾ cups cold brewed Van Houtte Espresso Superiore
• 2 tbsp brandy (or coffee liqueur)
• 2 tbsp grappa
• 48 ladyfinger cookies
• Chocolate shavings and cocoa powder

Recipe

Using an electric mixer, beat egg yolks and sugar until creamy. Add mascarpone and mix at low speed for 2 minutes. Add the whipped cream and set aside.

In a medium bowl, mix espresso, brandy and grappa. One at a time, dip 15 ladyfingers into espresso mixture and arrange on 10' x 15' tray to form a 7' x 13' rectangle. Cover with half of the mascarpone mixture. Repeat the layers with the lady fingers dipped in espresso, then the remaining mascapone mixture.

Using a sifter, powder the chocolate uniformly on the tiramisu. Cut the remaining 18 ladyfingers in two and arrange them vertically around the cake, the cut sides on the bottom. Refrigerate for at least 4 hours.
Cut in squares to serve.

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