Basic Tiramisu recipe

To make the cream mixture
In an electric mixer, add the sugar and egg yolks and blend until pale yellow in color. Add the Mascarpone cheese, a little at a time to the egg yolk mixture, and mix until smooth. Stop mixing and set aside.

In a separate bowl, beat the whipping cream until stiff peaks form and set aside.
In another bowl, beat the egg whites until stiff peaks form and set aside.
To finish the cream mixture, fold the whipped cream into the egg yolk mixture and then fold in the egg whites.

Tiramisu assembly
Spread about 1/3 of the cream mixture on the bottom of a serving bowl (the serving bowl should be able to hold 2 rows of 8 ladyfingers each, flat side down – an 8 x 8 inch serving dish should be ok).

Combine the Espresso coffee and brandy in a large mixing bowl. Dip half of the ladyfingers into the Espresso mixture and then lay them in the serving bowl, flat side down, on top of the cream mixture.
Top with half of the remaining cream mixture.

Repeat the above process to make another layer of ladyfingers and cream mixture. Top with the grated chocolate and cocoa powder, sifted. Refrigerate for at least 2 hours before serving.